Coconut Macarons

Today I will share a recipe for coconut macarons. These are perfectly soft and not too sweet. The last time I remember having coconut macarons, they were from a bakery and they were really dry, so I never really liked them…but then I made these. This recipe has condensed milk and egg white to make it moist. It was really easy to make and they taste really good!

This recipe is from Big Fat Cookies by Elinor Klivans. (I have loved every recipe I’ve tried from this book- I recommend!)

Ingredients

one 7-oz bag of medium-sized unsweetened coconut shreds

1/2 cup sweetened condensed milk

1/8 teaspoon salt

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 large egg white

a pinch cream of tarter

1 tbsp granulated sugar

9 oz bittersweet or semisweet chocolate

1 tbsp coconut oil, canola oil, or butter (melted)

Preheat the oven to 350℉. Line a baking sheet with parchment paper and butter the paper.

Cookies: In a large bowl, use a fork to stir together the coconut shreds, condensed milk, salt, almond and vanilla extract. Set aside.

In a very clean bowl, use an electric mixer to beat the egg whites with the cream of tarter until foamy and the cream of tarter dissolves. Mix until stiff peaks form. Add in the sugar. Use a rubber spatula fold the egg white into the coconut mixture.

Using an ice cream scoop with a 1/4 cup capacity, scoop out the mixture onto the prepared baking sheet, spacing them about 2 inches apart.

Bake until the tips of the coconut is light brown, about 17 minutes. Let cool.

Chocolate coating: Put the chocolate and oil on the top of a double boiler. Stir until smooth and completely melted. Let cool slightly, but not hardened.

Dip the ends of the cookies in the chocolate, and drizzle some on top as well. Place back on the baking sheet and put in fridge until chocolate is completely cool. Serve chilled or at room temperature.