- Hi guys.
Welcome back to my channel today.
I'm gonna show you how to make one
of my favorite cookies for spring
a coconut macaroon dipped in chocolate.
I love these cookies
because they're super simple to put together
and they take barely any ingredients.
In fact, you may even have the ingredients
sitting in your cabinet right now.
Let me show you how to make 'em.
First, gonna create the base,
which is just 14 ounces of sweetened coconut
going into a bowl here
and 14 ounces of sweetened condensed milk.
Now, I like to use the sweetened condensed milk
because I find that the cookies
are a little bit chewier that way,
but if you can't get sweetened condensed milk
if you're outside of the country and you don't have it
you could also use four egg whites
and two thirds cup of sugar.
That's basically the recipe
on the back of the coconut package.
I also like the sweetened condensed milk
because it's already sweetened
and you don't need to add any more sugar
so it's one less thing to measure
out and one less measuring cup to clean.
And then to this
you're also going to add one teaspoon of vanilla extract.
This is just going to give our macaroons
a little bit more depth of flavor and a big pinch of salt.
There you go, just to boost all those flavors.
Then you just wanna stir this up
making sure that you are incorporating all
of that sweetened condensed milk with the coconut.
It is a bit of a sticky affair, but not to worry
we are going to lighten this batter
with some egg whites in a minute.
Now there are recipes
out there that I've seen even some here
on YouTube that will just use this and bake the cookies off
which I guess you could do that.
I have tried that and I felt
that they were too sweet and a little bit too dense.
So what I think the egg whites do is they lighten the cookie
so that the cookie has like a little bit
of a lift to it and they don't seem as filling.
Now, if you were using all egg whites
you would need to add a little bit of flour to these.
These make for a great gluten-free cookies
so sometimes people don't wanna put the flour in
which I get, or if you're serving them for Passover.
So now I'm gonna take my two egg whites
and put them in the stand mixer here
I just find that's the easiest way to whip egg whites.
But you can also use a hand mixer if that's all you have
and you just wanna whip them up
until they're nice and stiff and they can hold a peak.
Okay, so this is what they should look like, something
like that, nice and frothy, they hold a peak
they're good to go.
Then you just wanna take these egg whites a little bit
at a time and put them in your bowl and lighten the mixture
with them.
So you have a very dense, sticky coconut mixture
and these very light egg whites.
So you just wanna do it gently so you don't deflate
your egg whites.
But these are gonna make for much lighter macaroons
so it's a step worth doing.
Now when it comes to sizing your macaroons, I really
like to use the medium size ice cream scoop.
So a lot of times you can get these scoops as a set go
with the medium one.
I think it's the perfect combination of a generous cookie
but not too large.
You also might wanna try some small ones.
This would be a good size.
If you were making a part of like a holiday cookie platter
and you wanted to add some macaroons to it, I would probably
do the small size.
Another tip is make sure you line your baking tray
with either a baking mat like this or a piece of
parchment paper because these cookies
thanks to the sweetened condensed milk
and the egg whites are very sticky
and it'll be very hard to take them off a baking tray.
If you don't have one of those things
you usually can get nine on a tray.
They don't spread out that much.
I also like to keep the edges a little bit rustic
like this because I think there's something fun
about that when they turn golden brown.
You could though go in with two spoons
if you didn't like that look and kind of clean them
up a little bit, but you know who's got time for that.
Another tip with these cookies is you do need to bake them
at a lower temperature.
So 325 as opposed to 350
which you're usually used to baking cookies at.
I say that because if you bake them at 350
they will burn on the top.
They'll get way too brown
before they have a chance to set and cook on the inside.
So you're gonna put these in the oven
at 325 for just about 25 minutes.
Okay, so our cookies are out
of the oven and they have had a chance to cool.
I highly recommend cooling these cookies
because they'll stick more
to your mat and they'll also become more fragile
and we wanna be able to handle them
so that we can dip them in the chocolate.
Then you can melt semi sweet chocolate chips
in a microwave safe bowl about 30 second increments
at a time
stirring it with a fork each time.
And then we're gonna take the bottom
of our macaroon and just dip it in the chocolate.
And then when you lift it up
you wanna allow it to kind of drain a bit
and then you can put it
on your parchment lined baking sheet.
Now another thing that you could do is actually
take your macaroon and dip half the side in the chocolate.
If you really wanted to go for broke
that would be another fun thing to do.
And then you would have half chocolate and half coconut
and then you can take your tray
and place it in the refrigerator
for about 30 minutes just to allow that chocolate to set.
And then when you break into these
you will see how delicious they are.
They're soft and gooey on the inside
and nice and crispy on the outside.
And of course that layer
of chocolate is just such a winning combination.
I hope you guys give this one a try
and let me know what you think
and I'll see you back here next time
for another easy recipe.
Until then, bye.