These coconut macaroons are sticky-moist on the inside, and coated with rich
dark chocolate. Without flour or leavening, they're a sweet finish to the Passover
generous 5 cups shredded unsweetened coconut
1 1/2 cups sweetened coconut cream; one 16-ounce can
1/4 teaspoon salt
1/2 teaspoon coconut flavor, optional
1/3 cup coconut milk powder, optional
1 1/2 cups semisweet chocolate chips
2 1/2 tablespoons butter or margarine
2 tablespoons light corn syrup or honey
Heat the oven to 350 degrees F. Lightly grease a baking sheet, or line
In a medium bowl, mix together the coconut, coconut cream, salt, and coconut
flavor, stirring till thoroughly combined.
Add the coconut milk powder, stirring to combine.
Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto
the prepared baking sheets. It helps to use a tablespoon cookie scoop or small
ice cream scoop here. For best results, pack the coconut mixture into the scoop;
each ball should weigh about 1 ounce. You can space the balls fairly close together
on the baking sheet; they only need about 3/4" to 1" between them.
Bake the macaroons for about 10 minutes; they won't brown. You may see
the merest hint of brown on top.
Remove from the oven, and cool completely on the baking sheet.
To make the coating, heat the chocolate chips, butter, and corn syrup until
the chips are very soft. A microwave oven works well, as does a saucepan set
over very low heat.
Dip half of each cooled macaroon into the chocolate. Set the macaroons back
on the baking sheet, and allow the chocolate to set completely before serving.
To store, place in one layer in a closed container. They'll keep for
2 or 3 days, but will gradually become less moist as they sit.
Hands-on time: 15 to 20 min | Baking time: 10 to 12 min | Yield: 33 macaroons
Recipe and photo credit (used with permission):