It’s a long story getting to these macaroons, starting with the chocolate. On the way home from niece Nicole’s wedding in San Diego, we stopped at John and Gail’s. Gail had “too much” chocolate from an Erie, PA store called Stefanelli’s Candies. I took some off her hands.
Next day was my cookie-decorating at Project Angel Food (which contributed to THIS trouble with my sugar cookies). One task: dipping fresh-baked macaroons in chocolate. HUNDREDS. Chef Angelique and I yakkity yakked as I mastered her technique. Aha, I can do that!
THEN, the request for LA Food Bloggers to assist “Stir It 28,” a fundraiser for Haiti Relief. What to make as my contribution? Easy, easy, easy: Chocolate Dipped Coconut Macaroons! (Plus Killer Deviled Eggs).
I had the Project Angel Food macaroon recipe (thank you Kitchen Manager Derbeh), but reminded myself to check the back of the Baker’s® coconut (my mantra: national brands always publish their very best tried-and-true recipes on their package). That’s my choice recipe, yet still I slightly tweaked. It bugged me that using four egg whites would leave me four egg yolks; Egg Beaters to the rescue. And I simplified some instructions. And then dipped in MILK chocolate, because that is what Gail gave me. OMG, luscious. PS – I don’t work for Baker’s® nor did they give me any coconut, but since it really WAS their package and recipe and coconut, you should know.
Milk Chocolate Dipped Coconut Macaroons
Recipe Adapted from Baker’s® Coconut
1 pkg. (14 oz.) Baker’s® Angel Flake Coconut (5 1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites (or 1/2 cup Egg Beaters*)
1 tsp. almond extract
Preheat the oven to 325 degrees F. In a large bowl, mix coconut, sugar, flour and salt. In a small bowl, blend together egg whites and almond extract, then drizzle over the coconut mixture. Using a spatula, blend well.
Line two cookie sheets with parchment paper, spray with non-stick spray. Using your hands, roll approx. 1 Tbsp. of dough into a ball and place on paper, press the top to flatten slightly. Bake for 20 – 25 minutes or until golden brown. Immediately remove cookies to wire rack. Cool completely. Makes about 3 dozen.
TO CHOCOLATE DIP: Melt 1 pkg. (8 oz) chocolate chips (milk or semi-sweet) in the top of a double boiler (make sure not a single drop of water hits the chocolate, or it will “seize” and you have to start over). Once completely cooled, place one cookie at a time into the chocolate and move around slightly to coat the edges, then use a fork to lift the cookie out, scrape the bottom on the side of the pan and place back onto the parchment paper. Once all cookies are dipped, refrigerate for 30 minutes to harden.
*Egg Beaters are egg whites. I estimated that the white of an egg is basically half the volume of a whole egg. 1/4 cup Egg Beaters = 1 whole egg, so 1/8 cup = the volume of just the white. Stick with me here. 4 egg whites = 4/8 cup = 1/2 cup by Patti’s math.