low carb

Chocolate Macaroons

img_2061Of 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.

INGREDIENTS

  • 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

FOR MELTING

  • White chocolate (for melting)
  • Coconut oil (for making the chocolate easier to dip)

INSTRUCTIONS

  1. Preheat oven to 325 degrees. Line baking sheets with parchment paper.
  2. In a large bowl, mix together all ingredients (except egg whites and cream of tartar) until thoroughly combined.
  3. Place two egg whites and cream of tartar in a stand mixer until you can see foamy peaks. Fold into other mixture.
  4. Press dough into a soup spoon or small ice cream scoop or ball in your palm and place on baking sheet.
  5. Bake for 20-30 minutes until lightly brown. If you want them crispy on top, it will be more like 30 minutes.
  6. Remove from oven; let cool.
  7. 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).
  8. Refrigerate for 20 minutes before serving.
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