A few days ago I posted my French Macarons recipe so now I wanted to do a post on Coconut Macaroons. These are very different but if you like coconut these are great and very easy to make. To bring out a little more flavor and a slight crunch I toasted the coconut for about 5 minutes at around 350 degrees until there was a slight brown to them.
3 cups of sweetened, shredded coconut
4 large egg whites
1/2 cup of sugar
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup of semi-sweet chocolate chips
Line a 1/2 sheet pan with parchment paper and pre-heat the oven to 350 degrees
With a hand mixer mix the sugar, salt, vanilla and egg whites until stiff and frothy. Add the coconut into the mixture and hand mix until incorporate. Using a small scoop (1 1/2″) form mounds of the mixture and place onto the parchment paper about 1″ apart. Bake in the center rack for 15 – 20 minutes until golden brown. Allow to cool about 5 minutes, remove from the pan and place onto a cooling rack until completely cooled. Once cooled melt the chocolate chips for 2 minutes in a microwave a minute at a time stirring in between. Dip the bottoms in the chocolate and drizzle the remaining chocolate over the tops of each one.
Enjoy
Chef Brian Klauss
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