I confess: I love all things Marta Stewart. I love her magazines, her site, her recipes, her crafts … I love it all. And I also confess: I am NOT good at following directions (well, with recipes, anyway). I like to do my own thing. I especially love when I find simple recipes with just a few ingredients because it feels like such a great jumping off point! So when I saw this easy recipe for Coconut Macaroons in a recent issue of Living, I was excited to try it.
I decided that I wanted to add some chocolate. Some dairy-free, soy-free, allergen-free chocolate, LOL. Can you believe that there actually is such a chocolate that tastes CRAZY good and is super easy to work with?!
You can find them on Vitacost. I got them on sale for super cheap at the Coop … so I was kind of excited. I’ve tested them on friends who don’t have food allergies and they all love them, too.
I also decided to rebel and instead of using sweetened shreds of coconut (as called for in the original recipe), I used unsweetened large flakes since I knew the chocolate would add sweetness and I also am not too crazy about overly-sweet desserts. The large flakes result in some more chewing, so if you don’t like to chew much, you might want to stick with the smaller flakes : )
So here’s what I came up with:
4 large egg whites (the original recipe called for 3 … which I originally used … but the texture didn’t feel sticky enough so I added another one and it was perfect.)
1/2 cup white sugar
1/4 teaspoon salt
1 package (12 ounces) unsweetened flaked coconuts – large flakes
1 package Enjoy Life mini chips (or chocolate of your choice)
About 1/4 cup almond milk (or milk of your choice)
About 1/4 – 1/2 cup shredded almonds
Preheat oven to 350 degrees. Grease baking sheet.
Whisk together egg whites, sugar, and salt until frothy.
Stir in coconut until moistened.
Scoop mixture with ice cream scoop into large balls .. I made about 12. I had to shape them with my hand, too.
Bake until lightly golden. Time will vary based on ovens and based on the size of your macaroons. Mine were pretty large and were ready in about 20 minutes. But I would definitely check sooner as some of the reviewers of the original recipe noted that their macaroons were ready after 10 minutes. Remove and allow to cool.
Poor 1/2 to 3/4 to ALL of bag of chips into a pan and heat on low. Stir continuously to prevent burning. Add as much almond milk or milk as needed to get a smooth consistency. I used the full bag of chips because I wanted LOTS of chocolate on my macaroons. Use as much as you like : )
Coat tops of macaroons with chocolate.
Garnish with a sprinkling of shredded almonds.
Allow to fully set. Transfer each macaroon to a medium-sized cupcake wrapper.
What a cute little treat to serve with some tea! …
I decided to wrap them in individual plastic bags and tied the tops with Raffia. Placing each individually wrapped treat in a cute little vintage suitcase would be a fun way to serve them at a dinner party. I love offering guests a little treat they can go home with : ) Or you could write each guests’ name on little tags and attach them to each of the wrapped macaroons and use them as part of your place settings.
Of course, if you don’t want to wrap them individually, be sure and store them in an air-tight container so they don’t dry out!