The Recipes

Coconut Macaroons

My grandmother used to make macaroons every year, topped with candied cherries.  Now, I am on a quest to make a better version of that classic.

Coconut Macaroons


- 2 bags (14 oz.) of sweetened, shredded coconut
- 1 14-oz. can of sweetened condensed milk
- 1 tsp. vanilla extract
- 2 extra-large egg whites
- pinch of salt
- 6 oz. semi-sweet chocolate/chocolate chips
- 1/2 c. heavy cream

Preheat the oven to 325 degrees.

In a large bowl, mix together the coconut, condensed milk and vanilla.  In a separate bowl, or in a stand mixer, beat the egg whites and salt until semi-firm peaks form.  Carefully fold the coconut mixture into the egg whites.  Scoop the mixture onto parchment paper-lined cookie sheets.  I used an ice cream scoop.  Bake for 25-35 minutes; until lightly golden brown and firm.

Now comes the optional part.  In a double boiler (i.e., a bowl set over a light layer of water in a pot where the bowl DOES NOT touch the water), let the water simmer.  Heat the chocolate until melted, stirring frequently.  Add in the cream, stir for a minute or so.  Either dunk the macaroons in the chocolate, or drizzle it over the top in ribbons.