Coconut Macaroons with Chocolate Drizzle Valentine’s Day
Indulge in these sweet and chewy coconut macaroons drizzled with decadent chocolate, perfect for Valentine’s Day!
Ingredients:
- 3 cups shredded coconut
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 egg whites
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions:
- 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 2. In a mixing bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, egg whites, and salt.
- 3. Using a cookie scoop, form balls of the mixture and place them on the baking sheet.
- 4. Bake for 15-18 minutes or until the edges are golden brown.
- 5. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- 6. Drizzle the melted chocolate over the cooled macaroons and let it set before serving. Enjoy!
Popular questions:
- Q: Can I use unsweetened shredded coconut instead of sweetened?
- Q: Can I substitute the semi-sweet chocolate chips with milk chocolate?
- Q: How do I store these macaroons?
A: Yes, you can use unsweetened shredded coconut, but you may want to adjust the sweetness by adding more sweetened condensed milk or sugar.
A: Yes, you can substitute with milk chocolate if you prefer a sweeter flavor.
A: Store the macaroons in an airtight container at room temperature for up to a week.
Helpful tips:
- 1. Toast the shredded coconut for added flavor before mixing it with the other ingredients.
- 2. Add a pinch of cinnamon or nutmeg for a warm, spiced flavor in the macaroons.
- 3. For a festive touch, sprinkle crushed freeze-dried raspberries on top of the chocolate drizzle.
Expert Secrets:
- 1. Whip the egg whites until stiff peaks form for lighter, airier macaroons.
- 2. Use a double boiler to melt the chocolate for a smoother and more controlled melting process.
- 3. Experiment with different types of chocolate for varying flavor profiles, such as dark chocolate or white chocolate.