Chocolate Coconut Macaroons
By Valrhona
Chocolate Coconut Macaroons
By Valrhona
Yield/Serves:
Makes 20 cookies
- Macaroons:
- 2 cups sweetened condensed milk
- 3 tbsp egg whites (liquid egg whites are easier to scale and best in this recipe)
- ½ tbsp vanilla extract
- ⅓ cup GUANAJA 70% Dark Chocolate, melted (melt chocolate before measuring)
- 3 ¾ cups unsweetened shredded coconut
- ⅛ tsp salt
- Garnish:
- 20 chocolate feves or squares
- 20 cherries
Macaroons: Combine the sweetened condensed milk, egg whites, vanilla extract and melted chocolate in a bowl. Mix well with a spatula, then pour over the shredded coconut and salt. Mix until all the coconut is coated.
Garnish: opt for natural maraschino cherries or dark sweet, pitted cherries in liquid with stems. Drain and dry well before using.
Assembly: Form the macaroon batter into round balls (about 2 Tbsp each) and place on a silicone mat lined baking tray. Gently press a feve or square of chocolate into the cookies, pressing slightly. Bake at 340°F for 12 to 13 minutes. Remove from the oven and place a cherry directly into the chocolate. Allow to cool completely before removing from the baking tray.
Garnish: opt for natural maraschino cherries or dark sweet, pitted cherries in liquid with stems. Drain and dry well before using.
Assembly: Form the macaroon batter into round balls (about 2 Tbsp each) and place on a silicone mat lined baking tray. Gently press a feve or square of chocolate into the cookies, pressing slightly. Bake at 340°F for 12 to 13 minutes. Remove from the oven and place a cherry directly into the chocolate. Allow to cool completely before removing from the baking tray.