Thursday, February 13, 2014
chocolate coconut macaroons
I am very picky when it comes to macaroons.
In fact, I often won't even try them because when I do, I find that the coconut is too dry and the whole cookie is too meh to fill the cookie-shaped hole in my stomach.
My poor husband has to eat them all the time because they're often the only gluten-free cookie he can get at a coffee shop or bakery. While I'm happy he has a cookie option, I'm sorry they're macaroons.
Which is why you could now knock me over with a feather, because all I can think about is when I can reasonably make another batch of these macaroons. I even bought an extra can of condensed milk and two bags of flaked coconut at the grocery store last weekend so that I'd be ready.
It all started when my friends Corey and Gina brought some over for a little party celebrating Scott's 40th. I didn't get to try any that night, but I stashed a few before I sent them home. After all, I had never eaten anything Corey baked that wasn't amazing.
The next morning, I thought I'd try one. It was so good that I ate another.
That was before noon. I ate another one right after lunch and then cut myself off.
The macaroons were fudgy and intensely chocolate-y. In fact, it was almost like eating a really good chocolate that was chewy and the size of cookie. You can see why I fell hard.
I begged Corey for the recipe and made them as soon as I could. So should you.
This is a macaroon I can whole-heartedly recommend. I would never feel sorry for anyone who had to eat this macaroon.
In fact, I would ask him to share it.
P.S. It's dollop of cream's four-year anniversary! I am going to make more macaroons to celebrate.
one year ago: chocolate ginger cookies and dutch babies
two years ago: gumdrop cake
three years ago: whisky marmalade and bacon-wrapped dates with almonds and olives
four years ago: muesli, lemon loaf and olympic nanaimo bars
chocolate coconut macaroons
adapted from diana rattray
bakes about 30 cookies
1 can (398 g./14 oz.) sweetened condensed milk
3/4 c. (72 g./2.5 oz.) cocoa powder
2 tbsp. vegetable shortening
1/4 tsp. salt
2 2/3 c. (227 g./8 oz.) flaked coconut*
1 tsp. vanilla extract
a handful of chocolate chips to top the cookies
Preheat the oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper.
Stir condensed milk, cocoa, shortening and salt together in the top of a double boiler, or bowl suspended over boiling water. Stir often until it's all melted together. Take it off the heat.
Mix the coconut and vanilla in well.
Drop rounded tablespoons of dough about 2.5 cm or 1 inch apart on prepared cookie sheets. Press about 3 chocolate chips onto the top of each cookie.
Bake for about 12 – 14 minutes, until the cookies look set. Let cool on a wire rack.
*I'm really into flaked coconut right now because I like the texture so much better than shredded coconut. But I'm sure shredded would also work. Flaked should be right next to the shredded at your grocery store.