Even though they have the same origin, which the Italian word maccarone (also where we get macaroni), they couldn’t be more different in texture, as well as the skill they require.
Since we did (and totally nailed) the hard one, I figured I
should do the easy one, especially since I just got back from vacation, and
something simple seemed like a really good idea. Speaking of easy, using sweetened
condensed milk streamlines the operation, and produces a very nice texture, but if
you can’t find it, there are many macaroon recipes that use white, or powdered sugar,
so don’t let that slow you down.
Instead, I use a shortcut method that involves chopping up
some dark chocolate into the size of peas, melting 75% of it, and then stirring
in the other 25%, until it melts. That should get you pretty close, and at the
very least you’ll have a firmer, snappier texture than if you just melted all
the chocolate at once, and started dipping. Either way, I hope you give these
easy coconut macaroons a try soon. Enjoy!
Ingredients for about 24 Chocolate-Dipped Coconut Macaroons:
3/4 cup sweetened condensed milk
1/4 teaspoon almond extract
1 1/2 teaspoons vanilla
1/4 teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
- Bake at 350 F. for 20 minutes, or until golden.
24 comments:
Wow. just... wow!
Hope you had a good vacation! Welcome back!
How big is your sorbet scoop?
Hi John so with the suger i thing i need some liqied to?
Thanks for the recipe. Welcome back. Hope your vacation was wonderful
hahaha, "...on cookies"
You can get unsweetened flake coconut, but it is pricey. Bob's Red Mill is the brand I can find in the midwest.
allergic to eggs. What alternative ingredient could I use? Thanks!
We have something exactly like this in Egypt called Shakalama. Very good stuff.
Is this dried coconut? Could we use fresh coconut instead? Thanks
Is this made with dried coconut?
Can we substitute and use fresh coconut instead, much easier to get here?
Thnaks
The almond extract really makes these! Glad I doubled the recipe.
Thanks, will try these.
How about some corn dogs - perhaps done with Maine red snappers? :)
yum!
This is one of my staples for Pesach but I add sugar - 2/3 cup to 2 2/3 cup of unsweetened coconut, and skip the almond extract. Also, I dip some of the macaroons halfway in premium quality dark, some in white chocolate and others in milk chocolate. They’re always a big hit.
With and Almond, these would be a real Joy, wouldn't they ??
I'm definitely trying this, but is the 3c coconut inclusive of the extra to dip? I guess I'll just add it slowly to the wet until the texture's similar.
Muffins, that's a very personal question. ;-)
I tried this recipe today with no luck. Once all of the ingredients are combined, the result is far too wet to be able to form - and I only used 5 oz. of condensed milk rather than the 6 oz. suggested It turned into a mess and I finally tossed the concoction.
just made these forgot the egg til right before i formwd them but it was all fine and yummy
I see your 3/4 cup sweetened condensed milk and raise you 3/4 cup sweetened condensed COCONUT milk! Mwahahahahahahahahaha!!!
Definitely a keeper. Tried the sorbet scooper but found that just rolling in hands was easier. Also added 1/4 C of condensed milk.
How many grams is 3/4 cup sweetened condensed milk ?
Haystacks Calhoun? I haven't heard that name in decades...I'll be listening for Argentino Apollo and Bruno Samartino in future blogs! Hahaahahaa!
Chef John,
1.) The amount of coconut. Is the 3 cups just for the mix or is it divided up for the mix and the rolling? How much do you use for rolling if it is not part of the 3 cups?
2.) How much chocolate is used for the dipping?
I love trying the recipes. Thanks!
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