Weekend at the Cottage Recipes
COCONUT MACAROONS WITH CHOCOLATE
Mounds of sweetened shredded coconut scrumptiousness that get baked and drizzled with chocolate…
Ingredients
For the macaroons:
400 g sweetened shredded coconut
¾ cup sweetened condensed milk
1 teaspoon pure vanilla extract
1 teaspoon pure coconut extract
2 large egg whites, room temperature
¼ teaspoon kosher salt
To drizzle:
½ cup milk chocolate chips, melted
Instructions
1) Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2) Place coconut, condensed milk, vanilla and coconut extracts in a large bowl. Stir to combine.
3) Place egg whites and salt in a second bowl. Using a hand mixer, whip to create firm peaks.
4) Gently fold the egg whites into the coconut mixture.
5) Drop small mounds of the coconut cookie mixture onto the baking pan, about 1 tablespoon each.
6) Transfer to oven and bake for 25 to 30 minutes, until golden brown.
7) Cool on the baking tray.
8) Melt chocolate in a double boiler then transfer to a piping bag. Trim away the very tip of the bag and drizzle chocolate over cookies in a zigzag pattern. Let cool.
9) Serve or store in the fridge or freezer by arranging single layers in an airtight storage container.
Watch the video on Weekend At The Cottage YouTube channel.
