Friday, December 21, 2012

Coconut Macaroons {12 Days of Christmas Treats}

Christmas Treats Title

I have never in my life made a coconut macaroon.  I had no idea how simple they were to make!    A bit messy, but simple.  

Cocont Macaroons

These cookies are so sweet that they're best scooped out into small portions then baked.  If baked up bigger they are a bit mushier and lack all that crunchiness of well baked coconut.

Cocont Macaroons

Crispy coconut is so delicious.  These cookies are already decadent but they can certainly use some gussying up.

Cocont Macaroons

They sure are plain looking even if they are very flavorful.

Cocont Macaroons

If your crazy like me, you hit up the after Christmas clearance and stock up on Terry's chocolate oranges.  I buy a ton of them and store them in the freezer to eat all year.  This one is the last one from my freezer.  Time to stock up again!

Cocont Macaroons

I figured a little chocolate orange would taste yummy drizzled on these macaroons.

Cocont Macaroons

What a mess of chocolate!  So worth it though.  Just be sure to store in an airtight container.  They can get sticky if left in the humidity.

Cocont Macaroons

Coconut Macaroons
adapted from Martha Stewart

3/4 cup Sweetened Condensed Milk
1 large egg white
1 1/2 tsp vanilla extract
pinch of salt
1 bag shredded sweetened coconut (14 oz)
For chocolate drizzle:
4 slices Terry's Chocolate Ornage finely chopped
3-4 discs Wilton milk chocolate  Candy Melts
1 tsp butter flavored Crisco

Preheat the oven to 325°F. Line cookie sheets with parchment paper.

In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut with rubber spatula until well blended.

Drop the dough by tablespoonfuls about 1 inch apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.  

Bake until the cookies are light golden brown, 15 to 20 minutes.  Let sit for about 2 minutes.  Remove to a wire rack to finish cooling.

Once the cookies are cooled to room temperature (about 30 minutes), place cookies on some parchment paper. 

Melt the chocolates and Crisco in heatproof bowl in microwave set to 50% power for 1 minute, stirring every 30 seconds. Be careful not to burn the chocolate!

Using a fork, drizzle the melted chocolate on your macaroons. Let chocolate set before storing in an airtight container.

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