Ina Garten's Coconut Macaroons are IN-frickin'-CREDIBLE. One bite and you're a goner. You're shouting things like, "Oh. My. GAWD!!", "WTF?!?" and quickly drawing comparisons to such things as hedonism and crack cocaine.
Or at least you are if you're a down-and-out rapper.
I, on the other hand, just eat them with unabashed enthusiasm until I'm nursing a sugar headache that won't quit. Then I'm packaging up the remainder and doing mid-day macaroon deliveries to my most prized neighbors.
This adaptation of Ina's recipe came about one day when I was baking multiple things in the kitchen. As if the coconut wasn't enough - I had to ask myself, "What would happen if I doused these in some high-quality chocolate?"
The result is history.
CHOCOLATE COVERED COCONUT MACAROONS
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
- 8 ounces of semi-sweet morsels
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using 2 teaspoons. (Ina also recommends using an ice cream scoop but I feel this makes the cookies too big/dense/rich.) Bake for 25 to 30 minutes, until golden brown. Remove and let cool while preparing the chocolate.
In a double boiler, melt about 8oz. of semi-sweet chocolate. Once melted, use a teaspoon to scoop and pour chocolate onto each macaroon. Allow to cool completely (or not, if you can't wait).