Chocolate Drizzled Macaroons

 

These Macaroons are surprisingly easy to make, and literally took me under and hour to make, cool, drizzle and munch! You will need very few ingredients, and the only thing to watch out for is the consistency of the coconut mixture once its ready to go on a baking sheet. 

Prep time: 15 minutes

Cook time: 20-25minutes

Cool for 10-15 minutes on cookie sheet; Place on cake rack.

 Leave to cool 20 minutes before drizzling chocolate. 

Ingredients: Makes 12-16 Macaroons. 

* Approximately 2 1/4 cups Shredded coconut (unsweetened)

* 1 can of Sweet Condensed Milk 

* 3tsp Vanilla Extract 

*  Egg whites from 2 Large Eggs 

* 1 1/2cups Milk or Dark Chocolate chips 

Method:

1. Preheat oven to 325degrees. Line 2 Cookie sheets with parchment paper. Using a cooking spray, spray each sheet lightly (does not require much greasing). 

Note: You maybe wondering why we are spraying parchment with cooking spray, as parchment usually doesn't stick, but with some baking (macaroons) - it does. So spray lightly. 

2. In a bowl, combine the shredded coconut, condensed milk, and vanilla. Mix well. 

3. In another bowl, using hand electric mixer, whip the egg whites, until soft peaks form. Fold the egg whites into the coconut mixture. 

4. Using a small scoop, or 2 spoons (I used a small melon baller) scoop the mixture onto the cookie sheets, leaving about an inch and half between each scoop. 

Note: The consistency of the mixture needs to be wet but firm. If the mixture appears too runny, or it spreads on the cookie sheet when you scoop it on, it is too soft. You can adjust this by adding more coconut, and vanilla extract to adjust for flavour. If and when folding in the new coconut, fold gently and do not stir (as the egg whites have already been added). 

5. Bake at 325degrees, for 20-25minutes. If you are using 2 trays (one above the other), switch the trays mid bake (around 12 minute mark). This will allow for consistency of baking. Check the trays around the 22 minute mark as they may brown earlier depending on the heat of your oven. 

6. Once out of oven leave on the cookie sheets to cool for 10-15 minutes. Then, remove and leave on rack to cool for another 20 minutes. During this time you can make the chocolate drizzle. 

7. For the drizzle, using a double boiler, melt the chocolate chips, using a whisk, and whisking well, so as to ensure the chocolate has melted. 

Note: If you do not have a double boiler (like me), you can use:

** 2 pots (boil water in the larger, and use the smaller pot inside the pot with the boiling water to melt the chocolate), 

** or use 2 bowls (boil water and pour it into a large bowl, leaving enough room to add the second smaller bowl inside, where the water does not rise over the edges. You can melt the chocolate in the smaller bowl, whisking constantly, where the heat from the boiling water around the small bowl, will help melt the chocolate).  

8. Once you have the chocolate ready to drizzle, you can drizzle it over the cooled macaroons (on wire rack). 

Note: So as to reduce the mess on your counters or stove, use a plate or cutting board beneath the rack, so that the drizzle does not get on your counters. 

You are now ready to enjoy a very yummy snack! 

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