Lately, I've been having mad cravings for coconut, so today I finally gave in to the temptation and whipped up some macaroons. Ideally, I would have baked English macaroons that call for desiccated, unsweetened coconut, cream of tartar and some flour. But I wanted something quick and sweet, so I used an easier recipe instead. It's quick, no-nonsense, and totally satisfies my coconut craving. My husband isn't a huge fan of coconut, so I'm happy to have all of these to myself!
Ingredient-wise, this recipe calls for only 6. Yeah, SIX. Many will say that the chocolate is optional. Don't listen to them. The chocolate is integral to this kind of macaroon. And don't just drizzle it on top like a pansy, you have to make a chocolate base by dipping the macaroon into melted chocolate. It's the only way.
Easy One Bowl Coconut Macaroons - Makes 9 macaroons
2/3 cup condensed milk
1 teaspoon vanilla extract
1 large egg white
a pinch of salt
4 cups of sweetened shredded coconut
1/3 cup of dark chocolate chips - optional
1. Preheat your oven to 325 F. Line a baking sheet with parchment paper. I highly recommend using parchment paper over aluminium foil. Much less hassle.
2. In a large bowl, combine the milk, vanilla, and egg white. Mix well.
3. Add in the salt and the coconut. Mix until well combined.
4. Using your hands, take about 2 tablespoons of the coconut mixture and roll it into a ball. Place onto the baking sheet, making sure to leave at least an inch around each ball. Finish rolling the mixture into balls. You will have very sticky hands.
5. Bake the macaroons for 18-20 minutes, until the tops are toasted and brown. Cool completely before dipping in chocolate.
6. Melt the chocolate chips in the microwave (20-30 seconds should do it), or do it old school in the double boiler like moi. Coat the bottoms of each macaroon onto the chocolate. Let the chocolate set, then serve.