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Amy

freelance front-end web dev, Society 6 creator & travel writer - podcastaholic - IFPA-certified pilates instructor

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Crunchy little haystacks of golden coconut with chewy centers and chocolate bottoms- good luck having just one!

Inspired by Joyofbaking.com.

Macaroons:

2 large eggs, room temperature
1/2 cup granulated white sugar
1/8 teaspoon salt
1 teaspoon pure coconut extract
3 cups sweetened coconut

Dipping Chocolate:

4 ounces semi-sweet chocolate, chopped
1 tablespoon butter

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Whisk together eggs until nice and frothy, then add sugar salt, and coconut extract.
  • Stir in shredded coconut until completely moistened. It will be very sticky!
  • Drop small mounds (about 1 tablespoon) onto the parchment-lined baking sheets.
  • Bake for about 14 to 18 minutes or until golden brown on top. Don’t overbake- they’ll get hard and lose their moistness.
  • Meanwhile, combine chocolate and butter in a double boiler and melt over low heat. Don’t use high heat- you’re chocolate will seize and becoming very difficult to work with! If this happens, add a smidge of warm milk to loosen things up.
  • Remove from oven and place on a wire rack to cool.
  • Dip the bottom of each macaroon in the melted chocolate.
  • Place the macaroons, chocolate side down, on a parchment lined baking sheet and refrigerate until the chocolate hardens. Store in an airtight container or in the fridge if you live in a warm climate.

Makes ~24 macaroons.