Of course, there were always coconut (plain) and chocolate macaroons for Passover when I was growing up and I always loved chocolate better until I discovered home-made coconut macaroons dipped in chocolate that were so much better.
Taking a page out of a recipe from the Barefoot Contessa, I added some chocolate to a half batch of regular macaroons I had made. After they came out it just so happened that I had some Ghiradelli White Melting Chocolate and a bit of coconut oil which I melted and dipped them in.
I just barely got the picture taken before they all dissappeared.
- 2 (14-oz.) bags sweetened flaked coconut
- 1 (14-oz.) can sweetened condensed milk
- 2 tbsp. sour cream
- 1 tbsp. heavy cream
- 1 tablespoon vanilla extract
- 12 oz. bittersweet (and milk) chocolate, mixed and melted.
- Tiny bit of salt, perhaps less than an 1/8th of a tsp
- 2 Egg whites
- 1/8th tsp cream of tartar
- 2 tablespoons of non-sweetened cocoa powder, sifted
- White chocolate (for melting)
- Coconut oil (for making the chocolate easier to dip)
- Preheat oven to 325 degrees. Line baking sheets with parchment paper.
- In a large bowl, mix together all ingredients (except egg whites and cream of tartar) until thoroughly combined.
- Place two egg whites and cream of tartar in a stand mixer until you can see foamy peaks. Fold into other mixture.
- Press dough into a soup spoon or small ice cream scoop or ball in your palm and place on baking sheet.
- Bake for 20-30 minutes until lightly brown. If you want them crispy on top, it will be more like 30 minutes.
- Remove from oven; let cool.
- If possible, submerge (dip) the macaroon in melted chocolate and place on a tray lined with wax paper. (Don’t even start me on tempering the chocolate, that’s a whole other thing).
- Refrigerate for 20 minutes before serving.