"Macaroons are chewy jumbles of coconut bound together with egg whites and sweetened condensed milk. You may find the condensed milk to be cloyingly sweet, but it's key to yielding a juicy, soft interior without any dryness - which distinguishes a great macaroon. These macaroons are crisp on the outside and tender on the inside, with a chocolate-dipped base for a little Valentine's Day bling."
"The recipe takes inspiration from an Ina Garten recipe, with a few tweaks. It switches out half of the sweetened coconut with unsweetened coconut, which helps to offset some of the sweetness and adds a whiff of almond extract for extra dimension. Most important, it includes a generous dunk in bittersweet chocolate, which has a magnificent grounding effect on, well, everything."
Makes about 24 chocolate-dipped coconut macaroons. Active time about 20 minutes; total time about 45 minutes. Ingredients include sweetened condensed milk, equal amounts sweetened and unsweetened shredded coconut, vanilla and almond extracts, two egg whites, kosher salt, and dark (70%) chocolate. Combine condensed milk with coconut and extracts, beat egg whites with salt to soft peaks and fold into the coconut mixture. Drop heaping tablespoon mounds on parchment, bake at 325°F for 20–25 minutes until golden, and cool. Melt bittersweet chocolate in a double boiler and dip half of each cooled macaroon for a crisp exterior and tender, juicy interior.
Read at The Mercury News
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