One More Sweet Treat for V-Day
February 11, 2012 § 5 Comments
Happy Saturday! My apologies for not getting this to you all yesterday. The day was far busier than I expected. Busy in a good way though, as there are some amazing things to come (!), but for now, let’s talk macaroons.
A few weeks back I traveled to Toronto for work and stayed at the Fairmont Royal York. Within my two day stay I managed to consume six of their signature macaroons, and ever since them I’ve been dreaming about the pairing of chocolate and coconut. I know coconut is not for everyone, but I find if you do like it, then you really really like it. So for those of you who really like it- these are for you. And for those of you who are not fans of coconut, I say just forget the cookies and purchase some strawberries. All that’s left are the chocolate and sprinkles!
I have a big announcement on Monday that I’m so excited to share with you all. Until then, enjoy the rest of your weekend!
Chocolate Dipped V-Day Macaroons
Makes roughly 18 macaroons
- 3 1/2 cups unsweetened coconut
- 1 cup sweetened condensed milk
- 1/3 cup flour
- 1/4 tsp salt
- 2 egg whites
- 1 tsp vanilla extract
- 1 bag milk chocolate chips
- heart sprinkle (optional)
Make the macaroons: Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and spray well with non-stick spray.
Mix together the coconut, flour, sweetened condensed milk, and vanilla. It will be very sticky, but stir well to combine. In a separate bowl, beat the egg whites and salt until they form stiff peaks. Gently fold the egg whites into the coconut mixture. Drop the mixture in heaping tablespoon mounds on the parchment paper, leaving an inch and a half of space in between each. Bake for 22 to 25 minutes until lightly browned. Remove from the oven and let cool for 5 minutes on the pan and then move to a cooling rack. A word of caution, these little guys can really stick to the pan. Don’t worry if you end up have to peel the parchment paper off- I certainly did!
Dipping an Sprinkles: Place the chocolate chips in a medium size bowl. Place them in the microwave for 30 second increments, stirring well after each increment until the chocolate is completely melted. Dip the cooled macaroons in chocolate, top with sprinkle if desired, and place on parchment paper to set. Macaroons can be stored in an air tight container up to 5 days.