French food gets a bad rap oftentimes for being an unapproachable and difficult-to-cook cuisine at home, only to be enjoyed in expensive, upscale restaurants. I am here to tell you that some of those enjoyable French delicacies are actually far easier to re-create than you might imagine!
My husband and I are among the many that enjoy grabbing a latte when out and about on the weekends before setting out to run errands, or enjoy a day of window-shopping, but my window-shopping enjoyment tends to start during our coffee pick-up. Whenever we find ourselves grabbing coffee at a fancier bakery, I tend to linger as I ogle the cases that house the artful sweet treats inside.
Every so often I’ll treat myself to something extra out of the case to go with my coffee. One of my favorite pick-ups are chocolate-dipped coconut macaroons, so I got to wondering how these are made. I did a little research, then went on to create my own personal recipe for these tasty treats, and the result was quite satisfying, if I do say so myself! Another added bonus is that these are gluten-free gourmet!
Also known as congolais, or rochers a la noix de coco, these little indulgences should not be confused with macarons (one “o”, pronounced “rohn”), which are filled sandwiches with an almond-flour base that often come in an array of colors and flavors. Chocolate-dipped coconut macaroons (“oo”, pronounced “roon”), yield a texturally-pleasing crunchy exterior, and a soft, chewy interior.
Chocolate-Dipped Coconut Macaroons
2 eggs
1 – 7 oz. package of sweetened shredded coconut
1/3 cup sweetened condensed milk
¼ tsp salt
½ tsp vanilla extract
½ cup chocolate
Preheat oven to 325ºF. Beat the egg whites to stiff peaks.
In a separate bowl, combine the sweetened condensed milk, salt, and vanilla extract.
Fold the egg whites into the sweetened condensed milk mixture.
Use a medium scoop to form 1 inch balls and space 1 inch apart on a silicone baking mat laid within a sheet tray.
Bake for 20-25 minutes, rotating the sheet tray halfway through baking, until the tops are golden brown.
While the macaroons cool, turn off the oven, and place the chocolate in an oven safe bowl and melt in the off oven. Alternately, you can melt the chocolate in the microwave or in a double boiler, but I think the oven option is not nice and easy one that not as many people consider or know about.
Once the chocolate is melted, dip the bottom of the macaroon in the chocolate, then place it chocolate-side down on the silicone mat.
Once all macaroons are dipped, place in the fridge for 30 minutes to chill and set.
This recipe yields approximately 20 macaroons. Enjoy!
Interested in learning how to whip up some more delicious French sweets? Join us for The Chopping Block's Fabulous French Pastries baking class!
