Chocolate-Dipped Coconut Macaroons
A coconut macaron in the Pennsylvania Dutch market style, dipped in dark chocolate on top.
Ingredients
Sweetened flaked coconut (toasted)
7 1/2 cups
Sweetened condensed milk
3 tablespoons
Egg whites (from 4-5 large eggs, no yolks, room temperature)
2/3 cup
Cream of tartar
Slightly more than 1/4 teaspoon
Sugar
2/3 cup
Vanilla extract
1 teaspoon
Coconut or almond extract
1/8 teaspoon
Bittersweet or semisweet chocolate (divided use)
6 ounces
Unsweetened chocolate
2 ounces
Vegetable shortening
2 1/2 tablespoons
Instructions
1
Preheat and Toast Coconut
Preheat the oven to 325°F. Grease or spray several baking sheets with nonstick spray. Spread the coconut on a large rimmed baking sheet and bake in the oven for 7 to 9 minutes, stirring frequently, until the edges just begin to color.
2
Mix the Coconut
In a large bowl, stir together the toasted coconut and condensed milk; set aside.
3
Beat the Meringue
In a large bowl, beat the egg whites and cream of tartar with an electric mixer on low speed (whisk attachment preferred, if available) until foamy. Increase to medium-high speed and beat until opaque and soft peaks form. Add the sugar gradually, 2 tablespoons at a time, beating after each addition. Add the vanilla extract and coconut or almond extract.
4
Combine the Mixture
Increase to the highest speed. Beat for about 2 minutes, until the mixture forms very stiff, glossy peaks. Fold in the coconut mixture until evenly distributed.
5
Shape
Using a 1/3-cup measure, scoop the mixture onto the baking sheets, spacing about 2 1/2 inches apart.
6
Bake
Bake one sheet at a time on the middle rack of the oven for 13 to 18 minutes, until the tops are lightly browned and feel almost firm when pressed. Transfer the baking sheet to a wire rack and let sit 1 to 2 minutes until the macaroons firm up slightly. Use a spatula to transfer the macaroons to the wire rack. Let sit until completely cooled (they will deflate slightly as they cool). Chill the macaroons on a baking sheet until cold.
7
Prepare the Chocolate
Line a large rimmed baking sheet with wax paper. In a small saucepan, melt 4 ounces of the bittersweet or semisweet chocolate, the unsweetened chocolate, and the shortening over low heat, stirring frequently, until just melted. Transfer to a small bowl. Stir in the remaining 2 ounces of bittersweet or semisweet chocolate until partially melted and the mixture has cooled to just warm (if all 2 ounces have melted, stir in an additional 1 ounce and continue cooling the mixture by stirring).
8
Dip in Chocolate
Immediately dip the tops of the chilled macaroons into the chocolate; gently shake off the excess. Set the macaroons slightly apart on the wax-paper-lined baking sheet. Stir the dipping chocolate after every 5 or 6 macaroons to keep the blend uniform. If the chocolate pool is too shallow to dip the final macaroons easily, use a spoon to drizzle it over. Return the macaroon baking sheet immediately to the refrigerator to chill for 15 to 20 minutes, until the chocolate sets. Let the macaroons come to room temperature before serving.
