Featured Recipe from the KSL Recipe Swap:
A Sweet, Chewy Delight with a Dark Chocolate Dip from Curry Girls Kitchen!
Looking for a treat that’s both indulgent and gluten-free? These Coconut Macaroons are your answer! With just a handful of simple ingredients, you can create a batch of chewy, coconutty goodness that’ll transport you straight to dessert heaven. These little bites of bliss are sweetened with condensed milk, lightly flavored with vanilla, and have a touch of sea salt to balance out the sweetness. And for the cherry on top? A decadent dark chocolate dip that makes every bite irresistible!
Ingredients:
- 6 cups (14 oz) unsweetened organic coconut flakes (NOT shreds*)
- 3/4 C sweetened condensed milk (coconut or cow)
- 1 tsp. pure vanilla extract
- 2 egg whites (from extra-large eggs) 1/4 Cup egg whites
- 1/4 tsp. sea salt
- Dark chocolate for dipping
Instructions:
- Line a baking sheet with parchment and spread the coconut evenly over the top.
- Toast it in the oven for about 3-5 minutes, until nicely brown. WATCH CAREFULLY once it starts to brown, they brown fast.
- Remove from oven and allow to cool.
- Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Takes 1 minute.
- In a large bowl add ¾ C coconut or regular sweetened condensed milk, the cooled coconut flakes and vanilla.
- Gently fold the egg whites into the coconut mixture.
- Use a small ice cream scoop or form with wetted hands the macaroons. Bake on a parchment lined baking sheet for 20 to 25 minutes, until golden brown. Cool and serve.
- For chocolate dipping: Start with cooled macaroons and melted chocolate.
- Set up a dipping station with parchment lined cookie sheet, bowl of melted dark or milk chocolate chips.
- Dip each macaroon top into the chocolate, either by holding the top and partially submerging it, or drizzle the chocolate on the top using a fork.
- Place finished macaroons on the parchment to set in a cool dry place or refrigerate 10 minutes or longer until chocolate has hardened.
- Store in an airtight container. We love them kept in the refrigerator as they stay crisp on the outside and moist on the inside.
Enjoy!
