And, because I know what my man likes, I decided to surprise him with one of his favorite treats: coconut macaroons. I had never tried to make them before, so I was a little anxious about it. But he seemed to love them. The only criticism he had was that he would have preferred milk chocolate instead of semi-sweet chocolate - mental note made!
I thought I'd share the recipe with you. I used this recipe by KFUREY on allrecipes.com, but I put my own spin on it. So, without further ado...
CHOCOLATE-COVERED COCONUT MACAROONS
(These don't have chocolate on them because I snapped this while they were cooling and didn't get a chance to snap one of the finished product.)
What you'll need:
- 5 cups of flaked coconut
- 1 cup of all-purpose flour
- 1/4 tsp of salt
- 1 small can of sweetened condensed milk
- 2 tsps of vanilla extract
- About 6 squares of Baker's milk chocolate, or 1 1/2 cups of milk chocolate chips (Remember the mental note???)
- 1 tbsp butter
What you'll do:
- Preheat the over to 350 degrees, and grease your cookie sheet.
- In a large bowl, combine the coconut, flour, and salt.
- Stir in the sweetened condensed milk and vanilla until well blended.
- Drop by the spoonful onto your greased cookie sheet. *Side note: I used heaping spoonfuls, but Matthew said he would have preferred smaller cookies.*
- Bake for 12 to 15 minutes, depending on your oven, or until the cookies start toasting efficiently.
- Immediately remove from cookie sheets and let cool on wire racks.
- In a microwave safe bowl, melt your chocolate for 30 seconds at a time, stirring after every 30 seconds. Add the butter to the chocolate, mixing well. It should almost have the consistency of icing, but not quite as thick.
- Dip each cookie bottom in the melted chocolate and place on wax paper to dry. I also topped each cookie with the leftover melted chocolate using a spoon - obviously this is optional. I also needed mine to dry pretty quickly, so I put them in the freezer for about an hour, which was sufficient
- Eat them up! Or put them in an airtight container or resealable plastic bag to store! Or store some in the freezer for later - if you have the self-control!