I am usually crazy about getting ready for Christmas. I start my shopping before Thanksgiving, I have the tree up and decorated the day after, and all of the cookies are baked and the gifts are wrapped days (if not weeks) before Santa's big day. This year... that just didn't happen. With a new house, a new puppy, a lot of visitors, and some extra work and wedding travel for Alex and me, this fall and the beginning of winter really just slipped by me. And now I'm scrambling to get everything ready for Christmas. So this past weekend, we shopped, wrapped, packed, and of course, baked.
Traditional coconut macaroon recipes call for sweetened shredded coconut, but I had some of these big unsweetened coconut flakes in my pantry and I wanted to see how they'd work in this recipe. The results were really delicious with a treat that has a crispier flakier crust, but still that great chewy inside that you want from a coconut macaroon. Since the coconut was not pre-sweetened, I added a bit of sugar to the recipe and also dried tart cherries which help to sweeten and also add another layer of flavor to the macaroons. They're still not as sweet as the traditional recipe normally is, but I really prefer it that way because you get a lot of that real coconut flavor that makes the macaroon so delicious and special. I also love the combination of coconut, chocolate, and tart fruit (like in this cookie recipe) so this seemed like a natural addition since I planned on drizzling the macaroons with chocolate as a finishing touch.
These macaroons are the perfect last minute holiday treat. Just mix up the macaroon ingredients (it's only 6 items!), drop on a sheet to bake, and then drizzle with microwaved chocolate chips. It doesn't get much easier than that!
- 1 (14-oz.) can sweetened condensed milk
- 3 Tbs. granulated sugar
- 2 tsp. vanilla extract
- 2 egg whites
- 6 cups unsweetened coconut flakes *I used these from Edward & Sons
- 3/4 cup dried tart cherries
- 1 cup semisweet chocolate chips
- 1 Tbs. canola oil
Preheat oven to 350 degrees.
In a large bowl, whisk condensed milk, sugar, vanilla, and egg whites until fully combined. Fold in coconut flakes and cherries until incorporated and coated with the condensed milk mixture.
Drop the mixture in 2 Tablespoon-sized mounds on a parchment-lined baking sheet. Bake for 14-16 minutes or until the mixture is set and top is golden brown. Remove from oven and allow to cool for about 5 minutes before using a spatula to transfer to a wire rack to cool completely.
Meanwhile, add chocolate chips and oil to a medium glass bowl. Microwave on medium power for 90 seconds. Remove from microwave and stir until chocolate chips have all melted and a smooth chocolate mixture is formed.
Use a spoon to drizzle chocolate over the top of each cooled macaroon. Refrigerate until chocolate is set and serve.