Coconut Macaroons dipped and drizzled with Chocolate Ganache .. care to join me?
Updated: Feb 21
3 cups sweetened shredded coconut (I used finely shredded organic)
1/2 cup sugar
egg whites (about 5 eggs)—no yoke
1/4 cup sweetened condensed milk
1 1/2 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
Flour optional —small amount—for dusting
Begin by combining in bowl the coconut, sweetened condensed milk, sugar and vanilla.
In separate bowl beat the egg whites and salt until stiff peaks form.
Add the egg whites to the coconut mixture and fold until combined. (If you add flour just a small amount dust on top and fold in.. again flour optional.
Using a tablespoon scoop a heaping amount of the mixture into mounds onto the prepared baking sheets spacing about one inch apart.
Bake for about 25 minutes at 300 degrees F. , until the bottoms and edges are deeply golden and the tops are lightly golden.
Make your ganache with chocolate and heavy cream.. 1:1 ratio always
Once macaroons room temp dip in Ganache and drizzle and put in refrigerator.