I think there are two types of people in this world: those that love coconut and those that loathe it.
Liz = LOVE.
Lloyd = LOATHE.
So when I made these, I didn’t have to hide them in fear of Lloyd eating them before I could bring them to their intended location. Turns out Lloyd loves chocolate covered pretzels. About one quarter of those made them to their intended location.
I can’t blame him.
I first had them when the talented blogger and dear friend, Chelsea made these for a get- together. I was smitten. When I asked her for the recipe, I was not surprised that they were from Ina! We both have a total girl crush on Ina and often exchange her recipes. Ina has never led me astray. I think most people can agree.
Except for that one time that my friend (cough Katie cough) attempted her Bolognese.
But I digress.
Chocolate-Dipped Coconut Macaroons
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
- 8 ounces chocolate, for dipping (optional)
- Preheat the oven to 325 degrees F.
- Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
- Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
- Melt chocolate and dip bottoms of ‘roons, if desired. Place on way paper to dry.
Excuse those hands. Looks like someone could use a little cream.
These are so easy to make, but their presentation would lead you to believe otherwise. I loved the texture of these cookies- they are spongy and slightly crunchy at the same time. I find that coconut adds a slightly sweet, nutty, and exotic flavor to anything you are making. It’s a nice deviation from the norm.
As a lover of all things chocolate, the addition of dipping these was totally necessary, resulting in a cookie that tasted like an Almond Joy…. minue the almonds.
Well, I guess that would make it a Mounds?