Anywho, I've seen a few macaroons on some cooking blogs I frequent lately and they looked easy enough, so I went for it. But first I had to decide whether I was going to go with a recipe that used sweetened condensed milk (which I LOVE), or none. I was a little wary, not gonna lie, but I decided to throw caution to the wind and go with a non SCM recipe. First I thought I'd go with Chocolate and Zucchini's recipe, not only because the author is French (I'm a Francophile) but also because she calls hers "Rochers a la Noix de Coco." Fancy! Ooh la la! But I ended up using a recipe by Baking Blonde. I've been drooling over her blog for months and have made her unbelievable Double Peanut Butter Cheesecake Brownies with great success (will have to make again to gorge on, er, blog about). I did make a few changes - I was crunched for time so did not chop my coconut in the food processor, I doubled the recipe, and I used almond meal instead of flour. Delicious.
Source: Baking Blonde
4 large egg whites
1/2 tsp almond extract
2/3 cup sugar
4 tbsp almond meal (Trader Joe's)
1/2 tsp salt (I just did a couple of big shakes)
4 cups sweetened flaked coconut
1/2 bag semi-sweet chocolate chips
1 tbsp canola oil
Bring eggs to room temperature by letting them sit on the counter for about an hour before separating (this will make it easier to separate). Prepare a baking sheet by lining with parchment paper. Place the egg whites in a medium bowl and starting at low speed, beat the egg whites until they begin to foam. As the foam continues to build, you can turn the speed to medium and then high. Beat until the foam forms stiff, glossy peaks. Add the almond extract as desired. Add the sugar, flour and salt and continue to beat until incorporated. Fold in the coconut just untili combined. Cover bowl tightly and chill for 30 minutes.
Preheat the oven to 325. Spoon the batter onto the pan in rounded mounds. The batter should be of a consistency that a spoonful will stand as a mound 3/4-inch high on the pan.Bake for 15-18 minutes or until the cookies begin to turn a light brown color. Immediately remove the cookies and allow to cool on wire racks.
Melt the chocolate and oil in the microwave for one-minute intervals, stirring between heating, until melted. Dip macaroons in chocolate, put back on cookie sheet covered with parchment paper and chill in the refridgerator until chocolate is set. Store in a cool, dry place.