I couldn’t get the chocolate to melt properly (I think because of the oil used), so the glaze on the bottom wasn’t exactly as planned. With that said, I like these more than the other macaroons I’ve made in the past – with or without the chocolate!
Black Bottom Coconut Macaroons
These cookies get their richness from sweetened condensed milk. To make jumbo cookies, use 1/4 cup of batter for each cookie and bake about 17 minutes.
Ingredients
butter, for baking sheet
14 ounces shredded sweetened coconut, 3.33 cups
1 cup sweetened condensed milk
¼ teaspoon salt
1 teaspoon vanilla
1-1.5 teaspoon almond extract
2 egg whites
½ teaspoon cream of tartar
2 tablespoons granulated sugar
FOR GLAZE
18 ounces semisweet chocolate, melted with
2 tablespoons canola or corn oil
Method
For the cookies: Preheat the oven to 350 degrees. Line a baking sheet with a silicone liner or parchment paper and butter the paper.
In a large bowl using a fork, combine the coconut, condensed milk, salt, vanilla and almond extracts. Set aside.
In a medium bowl using a whisk or electric mixer on low speed, beat the egg whites and cream of tartar until foamy and the cream of tartar dissolves. Whisk vigorously or increase the mixer speed to medium-high and beat until soft peaks form. Add the sugar and mix until completely incorporated. Using a rubber spatula, gently fold the egg white mixture into the coconut mixture.
Drop rounded tablespoons of the coconut batter onto the prepared baking sheet, spacing the macaroons about 1 inch apart. (The cookies do not spread a lot during baking.) Press any loose coconut shreds back onto the mound of dough.
Bake until the bottoms of the cookies and the tips of the coconut shreds are lightly browned, about 12 minutes. Cool the cookies on the baking sheet for 5 minutes. Slide a metal spatula under the macaroons to loosen them from the liner and transfer them to a wire rack to cool completely.
For the glaze: Dip the bottom of each macaroon into the chocolate, allowing any excess to drip off or using a knife to scrape off any excess. Place each cookie on a wire rack with the chocolate side facing up or to the side. (You will have some chocolate coating left over for another use or to pour over ice cream.) Set the macaroons aside until the chocolate coating is firm, about 1 hour.
Serve cold or at room temperature. The macaroons can be stored between layers of wax paper in a tightly covered container in the refrigerator for up to 5 days.
Source: Washington Post | (Servings: 36)
