Tuesday, December 19, 2017
Danny Cohen: Coconut Macaroons
One of my favorite candy bars is Mounds (Almond Joy is also up there), so this Christmas, I wanted to make a cookie version. Luckily, these little cookies are pretty easy to put together, and give you a pretty good bang for buck. They turn out slightly chewing, and not really as dense as you would expect. Dipping their bottoms in chocolate is the perfect finish. Santa approves.
From Danny Cohen, as seen on Food and Wine
1 (14-ounce) bag sweetened shredded coconut
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
2 large egg whites
¼ teaspoon salt
4 ounces bittersweet chocolate, melted
Preheat the oven to 350°F and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely.
Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.
The macaroons can be refrigerated for up to 2 weeks.
Makes about 40 macaroons