My husband loves macaroons. I hadn’t made them for a few years, but yesterday he asked me if the “white soft cookies” I had sitting on the counter were macaroons. I am not sure if this was a hint or if he genuinely didn’t know if they were macaroons or not (hard to believe, but…probably the case). They weren’t ….they were made from an old cookie recipe of my Grandma…not sure it is quite ready for Prime Time yet…still working on the recipe…
REGARDLESS…I took the hint (if it was one) and made him the macaroons today. Of course, I doubled it so I can share with some friends coming over in a few days…am I the only one who doubles recipes? I have been doing it since the kids were little…either bake a double batch or freeze half the dough…I wonder will I ever stop doubling? We certainly don’t need all the cookies in the house…and my kids are probably a bit tired of me handing them cookies (instead of real food) every time they leave to go home or back to college…I don’t know…what do you think?
Coconut Almond Macaroons
14 oz sweetened, shredded coconut
14 oz. sweetened condensed milk
2 egg whites
1/4 cup ground almonds
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1/4 cup coconut milk
whole almonds for garnish
1 cup Chocolate chips
Combine the coconut, condensed milk, ground almonds, salt, vanilla and almond extract in a large bowl.
In a different bowl, beat the egg whites until stiff.
Add the egg whites to the coconut mixture and fold in gently until incorporated. Refrigerate the mixture for an hour or so.
Preheat the oven to 325 degrees. Line the cookie sheets with parchment paper.
Scoop two Tbs. of mixture ( or smaller if you prefer) into tight mounds and place about 2-3 inches apart. Place one almond on the top of each mound and gently push it in about half way. Using a pastry brush, brush the macaroon with a tiny bit of coconut milk.
Bake for 20-25 minutes…if you like them a bit darker, go ahead and bake a few extra minutes…some people like them white, others like them a bit more toasted…your choice. 🙂
Allow to cool.
After macaroons are completely cool, melt the chocolate chips in the microwave at 20 second intervals, stirring after each pause. When they are melted, scrape the chocolate into a baggie and zip closed, removing all the air. Carefully snip the corner (small) off and drizzle the chocolate on top of the macaroons. Allow the chocolate to harden.
What do I love about this recipe? I love that it tastes like an Almond Joy candy bar!
What don’t I love about this recipe? I don’t love that these are super hard to stay away from.