Yesterday I made a super easy, four ingredient coconut macaroons. It wasn’t easy the first 500 times I tried it. But keep reading to see how I came up with it!
A few months we bought coconuts, they were on sale. We ate one and had three left over. They were just sitting there in our pantry and we completely forgot about them, until we saw them there looking sad.
That’s when I had an idea. I cracked them open, reserved the water, and then I grated them. I figured I can always toast them and freeze them for later use.
In case you’re wondering it’s very easy to toast coconut flakes. All you have to do is spread the flakes on a parchment lined baked sheet, sprinkle with some sugar and bake them at 350ºF for no more than 7 minutes.
Once they cool off you can put them in freezer bags and freeze them. They can hold that way up to 6 months.
Once again I completely forgot about the poor coconuts! I’m horrible, I know!
My mom hasn’t been feeling good, and when I was little and I didn’t feel good, she’d make my favorite (anything really). I wanted to return the favor and spoil her a little.
She absolutely adores, goes crazy for, craves all the time, Coconut Macaroons.
Now I have a confession to make. Everytime I’ve made these bad boys, they mess up. It was another one of those try until you get it right recipes. I tweaked it, removed a bunch of useless ingredients and remained with the four I’m going to share with you. These little suckers come out so fluffy, toasty, and delicious, that you will not want to share them with anyone!
Ready? Here’s the recipe!
- 1lb toasted coconut flakes
- 14oz can of condensed milk\
- 1tsp Vanilla
- 1 Extra Large Egg (whites only)
- 4oz Bakers Chocolate
- 1/4 cup half and half
- 1Tbsp butter
- Line baking sheets with parchment paper
- In a large bowl combine the coconut flakes, condensed milk, and vanilla.
- Stir to mix all ingredients together.
- In a separate bowl beat the egg white until medium stiff peaks are formed.
- Fold the egg into the coconut mixture until it is completely absorbed.
- With a small ice cream scoop drop macaroons on to the baking sheet.
- Bake for 25 minutes or until light golden brown.
- Use a double boiler for this
- Allow the water to come to a boil
- Begin by slowly melting the chocolate and butter together.
- Either preheat the milk or temper it before adding it into the Chocolate.
- Stir until all ingredients are combined and the chocolate is silky smooth.
- You can dip your macaroons (once they've cooled off completely) drizzle them, or both.
- If you don't have parchment paper, you can grease the pan and then flour it.
- Tempering the milk or heating it before adding it to the chocolate will deter curdling of the milk and chunks in the chocolate.
What are you making for this Holiday weekend?