Saturday, June 4, 2011

Eats: Coconut Macaroons.

If I had to pick my favorite dessert in the whole world, it would have to be chocolate dipped coconut macaroons. I remember having stressful days while working at Nordstrom and nothing made me feel better more than walking to the cafe and getting one of these giant confections. Luckily, the recipe is one of the easiest and most simple to recreate so even though I don't work there anymore, I can still enjoy these little bombs of heaven. Check out the ridiculously easy recipe (adapted from one of the Nordstrom cookbooks) after the jump. File under salivating. 

Pre-dipped macaroons...don't eat them yet!

  • 1 can (14oz.) sweetened condensed milk
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 4 cups (1 lb.) sweetened shredded coconut (I used organic and it was delicious!)
  • 1 cup (6oz.) milk or dark chocolate morsels (whichever you prefer)
  • 1 teaspoon canola oil

  • Preheat oven to 350 degrees and line baking sheet with parchment paper (if you don't have it just put a super thin layer of butter, Crisco or oil so they won't stick to the pan)
  • In large bowl stir together condensed milk, vanilla, salt and coconut. Refrigerate the mixture for at least 1/2 an hour (no more than 1 hour) so the coconut can absorb the liquid.
  • Remove from fridge and using either an ice cream scoop or your hands, form the mixture into medium to large sized balls and place on greased baking sheet.
  • Put them in the preheated oven until lightly browned; the timing depends on your oven and how big you made them. Baseball sized ones will take about 25min, smaller ones about half that time. Rotate the pan halfway through the cooking time for even browning. 
  • Let them cool completely, maybe 30 minutes, before melting the chocolate to dip them in. Try not to eat them at this point!
  • When cooled, melt the chocolate with the oil over a double boiler so it doesn't burn. Dip the macaroons in the chocolate. Place them on a platter and serve whenever the chocolate is hardened. Enjoy!


[Images via: Food Blogga, Cupcakes and Cashmere, Food Blogga]


  1. Hello Margaret:
    Believe us when we tell you that even your 'ridiculouly easy' verges on the 'Cordon Bleu' as far as we are concerned. We are complete domestic incompetents.

    Of course, we should love to eat these little mountains of pleasure but the chances of making them are, sadly, nil. If only we lived nearer!

  2. If you love coconut even a teaspoon as much as I do you must try this recipe! I made it for my graduation party and blew my friend away (who absolutely hates coconut) even before I dipped them in chocolate. In fact, to make it a little more simple, you could skip that adornment and just have them in their original glory. Oh, and turning the pan isn't totally necessary; I forgot this step and they still came out lightly browned and delicious! Do try!


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