Hey Ina -- You Forgot the Chocolate!!

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

Ingredients:

• 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.

Directions:

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).

Comments

[Teri D.]

You had me laughing out loud (yet again).

I am bookmarking all your recipes and will make a big announcement when I actually take a crack at them!

This one seems especially yummy!