Chocolate Covered Coconut Macaroons

I’m a rather verbose girl- I like to use ten words when three will suffice. I have to constantly re-edit my sentences in my head to keep from sounding like Miss Chatterbox. I also tend to be particular about grammar, punctuation and pronunciation. One of my many quirks.

On that note, it irks me a bit when macarons are called macaroons and vice versa. As much as I enjoy  both, I will serious stop chewing midway to correct the error.Yeah, I’m nuts that way.

I can’t decide whether I like macaroons or macarons better. So far, we’ve featured H&B macarons, Coconut Macarons, Pink Baileys Macarons, and Reeses Macarons.

I think it’s about time to pay homage to the lovely coconut macaroon. Wonderfully chewy, topped with melted chocolate- these get even better overnight as the flavors work together. For more of a coconutty taste, add 1/2 tsp coconut extract along with the vanilla.

Coconut Macaroons
14 ounces (1 can) sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp pure vanilla extract
2 extra-large egg whites, room temperature
1/4 teaspoon kosher salt
3/4 cup semisweet chocolate chips

Preheat the oven to 325 degrees F. Combine the 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 3/4-inch diameter ice cream scoop, or 2 teaspoons.
Bake for 25 to 30 minutes, until golden brown. Cool.

For the chocolate drizzle, place the chocolate chips into a sandwich bag and microwave in 30 second increments, until the chocolate is melted but not hot. Snip a small corner of the bag and drizzle the melted chocolate in zigzag patterns over the macarons.

Makes about 20 cookies.