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hi i'm katie rosenhouse and today i'm
going to show you how to make chocolate
covered coconut macarons so I'm working
with a couple of key ingredients here I
have condensed milk about a quarter cup
condensed milk one egg white and I have
a whole bowl of shredded coconut this is
just shredded sweetened coconut but by
all means you can substitute that for
something like desiccated unsweetened
coconut as well so I'm just gonna
combine the egg white and condensed milk
in a bowl and just stir those together
until they're combined you'll notice I'm
doing everything for this by hand
it's probably one of the easiest cookies
there is so really no need to break out
the mixer for this one but last but not
least some flavorings so I have some
vanilla bean paste and this is like
extract but the difference is I get all
those little bits of vanilla bean kind
of running through it which are really
beautiful and always when you have
something as sweet as coconut a little
bit of salt so just mix those two
together and I'm gonna pour the whole
thing right into my bowl of coconut and
that's gonna be the delicious binder for
our cookie so mixing those three things
together I'm just gonna keep stirring
you almost want it to become a little
pasty you want everything to get coated
in those ingredients and you can see
already I have that sound of the coconut
getting coated in that delicious mixture
and then we're ready to go so this makes
a lot of macarons I may not necessarily
scoop all of them but I am gonna take my
small scoop my small cookie scoop and I
have a sheet prepared with a parchment
paper I'm just kind of kind of forced
the coconut into the scoop you want it
to be really tight you can even use your
hands to kind of press it in even more
firmly okay and then right down onto the
part
they're going to look a little messy and
if that's not okay with you and you're a
real perfectionist you can wet your
hands with a little bit of water and
just go around your mounds of coconut
and tighten them up just a little bit
before you bake
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okay so my cookies are ready to bake I'm
just gonna pop them into the oven on a
very low temperature and the reason for
that is I don't want the macarons to
brown all over before they cook in the
center I don't want that dark of a color
so I'm setting the oven to about 300
degrees or even 275 it's great and
you're just going to cook them until
they just start to color around the edge
about 12 to 15 minutes
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so my macarons are nice and golden brown
you can see they've just colored around
the edges
and they're perfect they're gonna be
nice and chewy in the center and nice
and crisp on the outside and just to
finish them off this is totally optional
but I love dunking them and a little bit
of dark chocolate so here I have a nice
bittersweet chocolate and just some
festive kind of holiday sprinkles that's
your choice if you want to use those or
not but I'm going to take my cookie and
just push the bottom into the chocolate
just to coat the bottom I'm not looking
to coat the entire cookie a little bit
of chocolate goes a long way and just
write down on the paper so I'm going to
do one more like that just a little bit
of chocolate and you'll notice when I
take it out I let it drizzle off a
little bit we don't want a big giant
spread of chocolate on the cookie sheet
and just wipe it on the bottom so this
way it's just enough now if you're using
the sprinkles same idea right into the
chocolate off on the end and then you
could just run the sprinkles right
around and that chocolate is going to
give the sprinkles something to adhere
to just we have our cute little cookie
ready to go do one more of those
remember let it drizzle
perfect and that's how you make
chocolate covered macarons
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