Because I’m not competent enough about the legalities of copyright infringement, trademark laws, and all that good stuff… I won’t mention the name of my favorite “candy bar” to whom this recipe is a catalyst for. Those of you familiar with candy bars can probably figure it out, but It sounds like “AllBand-Boy”.
With that said… I had a dream about my favorite candy bar last night, which then got my creative juices flowing, and in turn this recipe.
Now I am not claiming to come up with something earth-shattering as inserting an almond or two into the center of coconut macaroons, then dipping those coconut macaroons in chocolate, and claim brilliance. I am claiming that this idea may be new to you… as it is to me… and my excitement for you to try them knows no limits.
A couple of observations when it comes to making these macaroons, and please keep in mind this is based on my taste and not yours. If your taste differs, then adjust your way. You do you.
First, use unsweetened shredded coconut as opposed to the common sweetened shredded coconut found in all grocery stores. Why? The “Sweetened Condensed Milk” (Sweetened being the key word) makes the macaroons sweet enough. Now if you have a super sugar tooth, use the sweetened shredded coconut.
Second, as with all recipes from anyone not just with me, what works in my kitchen with my ingredients may not work with yours. I made these twice to get them the way I wanted them but both times the structure was off. One batch was more “loose” than the other. I suggest having a little extra shredded coconut and a little extra Sweetened Condensed Milk in case you need to tighten or loosen the macaroon mixture. I do however recommend chilling the mixture at least 20 minutes before scooping and baking. This chill time will help the mixture to set up and all those great flavors to meld.
Okay, let’s do this!
Chocolate Dipped Coconut Macaroons
Ingredients: Makes around 15 2-ounce Macaroons.
6 cups shredded coconut, unsweetened (plus extra for coating)
2- 14-ounce cans Sweetened Condensed Milk
2 large egg whites, lightly beaten
1 tablespoon pure vanilla extract
1/4 teaspoon almond extract
Small pinch of Kosher salt
12 ounces dark chocolate chips, melted
Whole roasted almonds *optional
In a large mixing bowl with a wooden spoon or stiff rubber spatula at hand, add the two cans of sweetened condensed milk. Scrape out the cans clean… that condensed milk is luxurious!
To that add the lightly beaten egg whites, vanilla extract, and almond extract. Mix in completely then add the salt. Mix again and scrape down the sides of the mixing bowl.
Add the six cups of shredded coconut and begin folding it into the mixture. It won’t be like a “dough” so do not treat it as such. Just fold and mix until you have a nice thick coconut mass. Place the bowl into your fridge and allow it to chill at least 20 minutes. Preheat your oven to 350 degrees and prepare a baking sheet pan with either a Sil-Pat (silicone baking mat) or parchment paper.
In a separate and smaller bowl add a cup or two of the extra shredded coconut.
I used a 2-ounce ice cream/cookie dough scoop. They baked fairly largely… perfect size for me and mine, but maybe a little too large for others. If you’re baking these as “cookies” or for a gathering go down to a 3/4 scoop or 1 ounce. Scoop the macaroon mixture, scraping the bottom flush against the inside of the bowl. Insert an almond or two (your call) into the center of each scoop. Release the scoop into the smaller bowl of shredded coconut and coat the macaroon ball on all sides.
Place the balled and coated macaroons onto the baking sheet as you would cookies. They will not spread much while baking but you do not want them touching. Place into the oven and bake 18-20 minutes or until the macaroons are golden brown. When baked, remove from the oven and cool.
While your macaroons are cooling, melt the dark chocolate according to their directions. Mix until smooth and place into a shallow bowl. Dip the bottoms of the cooled macaroons into the melted chocolate just enough to coat the bottoms and rim the sides. Place the dipped macaroons onto a clean sheet of parchment and cool completely! Cooled enough that the chocolate has set up (I placed mine in the fridge for 20 minutes and they peeled off cleanly from the parchment paper).
Serve your macaroons on a cool platter… remember, you’re dealing with chocolate bottoms. Okay, that made me laugh. Hey, Chocolate bottoms! Enjoy!