Spooky Coconut Macaroons for Halloween

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In a recent post about Nanaimo Bars, I mentioned that I’m not a big fan of coconut. My partner is, though, and one thing he misses was a local deli’s snack bar that had macaroons. He’d get them whenever we went downtown and ended up in the deli, but since the place changed ownership and menu, we haven’t had them.

Well, I had a bunch of leftover coconut from the Nanaimo bars, so I figured, why not give them a try?

To add a halloween twist — since the holiday is almost here — I decided to decorate them for the season. Some chocolate dabbed on top and some sprinkle eyes turn them into adorable little mutants. (You could also be more precise with it and make them sheep, if you wanted something cuter.)

One thing I’ll say is that just having a dab of chocolate on top leaves the cookies a little unbalanced. Traditionally, coconut macaroons have a layer of chocolate on the bottom. My partner says they would work better that way, and I’m never one to turn down a bit more chocolate, so there you go. Decorate them to your heart’s content, and enjoy a little spooky coconut action!

Macaroons really aren’t difficult to make. All you’re doing is mixing up shredded coconut with some binders to turn it into a cookie, baking it, and adding some chocolate. Here’s how:

Coconut Macaroons

Simple coconut cookies, decorated with chocolate and some halloween sprinkles.
Servings 12 Cookies
Prep Time 10 minutes
Cook Time 25 minutes
Decorating Time 10 minutes
Total Time 45 minutes

Equipment

  • Baking Sheet
  • Cookie Scoop
  • Mixing Bowl
  • Parchment Paper
  • Stand Mixer with Whisk

Ingredients

  • 7 Oz Sweetened Shredded Coconut
  • Cup Sweetened Condensed Milk
  • ½ Tsp Vanilla Extract
  • 1 Egg White Room temperature.
  • 3 Oz Dark Chocolate Chips
  • 1 Oz Heavy Cream

Instructions

  • Preheat your oven to 375℉. Line your baking sheet with parchment paper for easy cookie removal.
  • Mix the coconut, condensed milk, and vanilla in a mixing bowl.
  • Using your mixer, beat the egg white until stiff peaks form.
  • Carefully fold the egg whites into the coconut mixture, trying not to over-mix and deflate the egg.
  • Using the cookie scoop, scoop dollops of cookie mix onto your baking sheet, arranged with a bit of space between. They won't spread, so don't worry too much.
  • Bake for 20-25 minutes, or until they're turning golden.
  • Remove from the oven and let the cookies fully cool for decorating.
  • Make your chocolate by heading the heavy cream and chocolate chips in a microwave (or double boiler) until melted, and stir until smooth.
  • Using an implement of your choice, spread chocolate on the tops of the macaroons and decorate with sprinkles. Alternatively, dip the bottoms of the cookies in chocolate before decorating the top.
  • Place in the fridge to cool for at least 10 minutes so the chocolate can set, then enjoy.
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Coconut

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