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Chocolate-dipped coconut macaroons

ANTI-CHEF · ♥ 1.6K likes · 17.7K views · 9 min video

Read about macarons and meringues in the BrightCulinary Book

Chocolate-dipped coconut macaroons, from the video Makes 8
Timestamp
Ingredients
Method
Techniques
  • 90 ml condensed milk
  • 140 g shredded coconut
▶ 4:13
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • egg whites
  • salt
Use finely shredded coconut; coarse coconut flakes give misshapen, badly chewy macaroons.
Second attempt with shredded coconutFolding
▶ 4:41
Mix the condensed milk, vanilla, almond extract and the coconut in one bowl.
▶ 4:41
In a very clean bowl, whip the egg whites with a little salt to soft peaks.
▶ 4:41
Gently fold the meringue into the coconut mixture.
▶ 5:07
Line a baking sheet with parchment and grease it.
Shaping and bakingShaping
▶ 5:07
Scoop golf-ball-sized balls; optionally tighten a ball and roll it in coconut to vary the look. Leave space between them.
▶ 5:44
Bake at 175 C, 20 to 25 minutes depending.
▶ 6:00
Cool completely on a rack.
Dipping in dark chocolate
▶ 6:00
  • Belgian dark chocolate
Melt dark chocolate in a double boiler; dip the bottoms of some macaroons and submerge others completely. Let the chocolate dry completely.