In our world of BPA warnings for canned products and ingredients in processed foods that I can’t pronounce (and have no clue what they are), Jack and I have decided to limit our use of canned products and make as much as we can from scratch. My search for a coconut macaroon recipe resulted in recipe after recipe indicating the need for sweetened condensed milk. I hesitated. First of all, canned milk was bound to cost a fortune in our little Arctic store and second, it would be in a can.
Eventually I found a homemade substitute, which, in addition to being less expensive and more natural, had none of that can aftertaste common to many canned products. With the help of a stick blender whipping 1 cup of powdered milk, 2/3 cup of sugar, 1/3 cup of boiling water, and 3 tablespoons of butter, I soon had 14 ounces of sweetened condensed milk. This homemade version keeps well covered in the refrigerator.
Coconut macaroons were always a top fix for sweet cravings for me. When I was a starving student, I would wait until Passover passed so I could buy cans of Manischewitz macaroons that had been marked down. They were tasty, but I these bite-sized treats would taste better fresh. Baked at home, they are a bit crunchy on the outside and chewy on the inside. If you shape them like a pyramid, they are easy to dip into melted chocolate, for a nice presentation.
Chocolate Dipped Coconut Macaroons
- 2/3 cup sweetened condensed milk
- 2 egg whites
- 1 1/2 tsp vanilla extract
- dash of salt
- 3 1/2 cups of unsweetened flaked coconut
- 10 oz. semi-sweet chocolate chips
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined.
- Stir in coconut until well blended.
- I used a cookie scoop to make uniform mounds on the baking sheets.
- Use wet hands to form mounds into pyramids. (Keep a bowl of cold water handy for this process.)
- Bake, one sheet at a time, until cookies are lightly browned, 15 – 20 minutes. (Don’t put away pan or throw out paper, yet.)
- Cool cookies on baking sheet until set, about 2 minutes. Then move to wire cooling racks.
- Melt chocolate chips in a double boiler, or in a heat-proof bowl over a simmering pot of water. Stir until smooth. Remove from heat.
- Holding the macaroon by its pyramid top, dip the bottom of the macaroon into the melted chocolate. Place the dipped macaroon back on the parchment-covered baking sheet. Repeat process with all the macaroons.
- Refrigerate the macaroons until the chocolate sets, about 15 minutes.
Recipe adapted from http://www.browneyedbaker.com/2009/06/19/chocolate-dipped-coconut-macaroons/.