I’m going to skip right to the finale on this one. The dark turn? It’s chocolate. Thick, dark chocolate. Sorry to ruin the surprise ending.
Every time I go to the grocery store I find myself in the baking aisle stocking up on “pantry staples” I’m sure I’m out of. The consequence is that I’m never, ever out of them. That’s how I found myself with FOUR BAGS of shredded coconut and therefore a desperate need for a good macaroon recipe.
So of course I thought: Barefoot Contessa.
This recipe worked really well as is but I made a couple of tiny changes. Far be it from me to question Ina but seriously, these should have been coated in chocolate from the get-go. I feel sure Ina is fine with it as long as you use “really good dark chocolate.”
She knows when you’re using that store brand crap.
CHOCOLATE-DIPPED COCONUT MACAROONS
original recipe courtesy of Ina Garten
Makes 18-20 macaroons
1 (14oz.) bag UNsweeted, shredded coconut
14 oz. sweetened condensed milk (you can use fat-free)
1 tsp. vanilla extract
4 large egg whites
1/4 tsp salt
16 oz. bag dark chocolate chips or chunks
1. Preheat oven to 325 degrees F. Combine the coconut, condensed milk, vanilla extract, and salt in a large bowl.
2. In a stand mixer or using a hand mixer, whip the egg whites until they form stiff peaks. Using a rubber spatula, carefully fold the egg whites into the coconut mixture until combined. Using a large ice cream scoop or a big spoon, heap coconut “balls” onto a parchment-lined baking sheet about 1-inch apart. The parchment is crucial!
3. Bake 22-28 minutes, or until the tops are just beginning to brown. Allow to cool on a wire rack while you melt the dark chocolate in a deep bowl. I prefer to microwave chocolate at half-strength until 80% melted then stir, but some people prefer to melt over a double broiler.
4. Place foil or parchment underneath your wire rack. Using your hands, dip half of each macaroon in the melted chocolate, careful to coat the bottom half, too. Place on the wire rack and allow to cool for at least 2 hours. You can refrigerate for 30 minutes or so at a time to help the cooling process but don’t leave in the fridge for hours or your chocolate will get that white, chalky texture.
Try not to eat more than, say, 6 at a time.