Here is the recipe for the Dark Chocolate Covered Macaroons I baked for Passover recently.
Make them for any occasion you like or just for yourself. They are that good!
They are so simple to make you may be surprised. If you love coconut you will love this chewy, rich treat.
A quick dunk in the dark chocolate balances the sweetness perfectly. I’ll bet you can’t eat just one!
Dark Chocolate Covered Coconut Macaroons
(adapted from The Barefoot Contessa)
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 large or extra-large egg whites at room temperature
¼ teaspoon Kosher salt
Dark chocolate (your choice, melt in top of double boiler, or carefully in microwave)
Directions
Combine coconut, condensed milk, and vanilla in a large bowl.
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.
Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 and ¾-inch ice cream scoop or 2 teaspoons.
Bake for 25 to 30 minutes, until golden brown.
When completely cool, dip half in the warm melted chocolate or drizzle on top.
Cool dipped macaroons on parchment paper until completely cool. Store in an airtight container till serving. May be refrigerated or frozen.