Chocolate-Coconut Macaroons

I want to share a recipe with you that has quickly become my mom’s & my new favorite treat: Coconut Macaroons.

These are perfect for parties, girls nights, you name it! You can whip them up quickly, without sacrificing pretty presentation. Another great plus, you can make a batch to freeze and plop a few onto a plate any time you have company. They’ll think you’ve been slaving for hours!


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But first – let’s clear some things up about Macaroons. A Macaroon does not equal a Macaron. While they share a similar name, they are two very different cookies- in look and taste. Get a batch of these in the oven, then study up on the difference below!

 

Chocolate Coconut Macaroons

Ingredients

    Coconut Macaroons
  • 1 - 14oz package of Coconut, sweetened (flake)
  • 2/3 Cup Sugar
  • 6 Tbsp. Flour
  • 1/4 tsp. Salt
  • 4 Egg Whites
  • 1/2 tsp. Vanilla
  • 1/4 tsp. Almond Extract
  • Chocolate Drizzle
  • 1 Cup Milk Chocolate Chips (or Semi-Sweet, or Dark)
  • 2 Tbsp Olive Oil

Directions

  1. Stir all ingredients together (except Chocolate and Olive Oil) in large bowl.
  2. Make 1.5 Tbsp balls, placing them 2" apart on a baking sheet.
  3. Bake 15-20 minutes on 325, until edges are golden brown.
  4. Melt chocolate with oil (I do this by placing a large metal or glass bowl on top of a pot filled with a little bit of water, over Medium heat. Put the chocolate and oil in the bowl and stir until melted).
  5. Place the Chocolate (melted) in ziplock bag, snip the corner, and drizzle!

http://themidwestskinny.com/chocolate-coconut-macaroons/

You can make these with or without chocolate!

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So what is the difference between a Macaroon and a Macaron?? *(From Food Network)

A Brief History

Macaroons can trace their story back to Italy, where the flourless and unleavened cookies were originally made with almond paste (in Italian, these cookies are called amaretti). Then two factions developed: some inventive bakers swapped in shredded coconut for the almond paste and others tried making it with ground almonds (finely ground into flour). The coconut version became really popular with the European Jewish community — the cookie was a perfect treat for Passover because it was unleavened. The version made with ground almonds (spelled macaron in French) was developed in the French court by chefs that the king’s Italian wife, Catherine de Medici, brought from Italy.

The Same Recipe?

When you break down the parts of the recipe, it’s basically the same for both: egg whites, sugar and either ground almonds or shredded coconut. But when you bake both versions and compare them, they are completely different. So now your most difficult decision is which to eat: Do you prefer the chewy coconut macaroons or the crispy meringue-like French macaron?

Read more here

 

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