The Christmas season is here, and it is a time filled with joy, family, friends, and desserts... lots and lots of desserts.
I recently hosted a Christmas party with friends. I was in charge of bringing desserts so I made vanilla cupcakes with a buttercream frosting, red velvet cupcakes with peppermint marshmallow frosting, mini lemon cheesecakes, and my favorite: coconut macaroons with a caramel chocolate dipping sauce.
This was my first time making the coconut macaroons and while I wish I could say this was my own recipe, it is actually my friend’s mother’s recipe that she got from one of her co-workers at a cookie exchange party.
While the macarons themselves are really good, I felt that they needed a touch more sweetness so I added a caramel chocolate dipping sauce to give people a choice. I have a huge sweet tooth but I understand not everyone does.
I also know that not everyone is a big fan of coconut, which made me a little apprehensive. But to my surprise, the macaroons were a big hit at the party and everyone loved the caramel chocolate dipping sauce to go along with it. You could also make a chocolate dipping sauce, caramel, whipped cream, or just serve them plain. Here's the recipe so that they can be a hit at your next holiday party.
Coconut Macaroons
21 ounces shredded coconut
1 cup all purpose flour
½ teaspoon salt
14 ounces sweetened condensed milk
5 ounces cream of coconut
1 tablespoon vanilla bean paste
¼ teaspoon almond extract
1 egg
- Preheat oven to 350.F.
- On a parchment lined sheet tray, take about 1 ½ cups of the shredded coconut and spread it out and bake until it is a rich golden brown color.
- Once the coconut is a nice golden brown color, place in a large bowl. Mix the rest of the coconut, flour, and salt.
- In another bowl mix the condensed milk, cream of coconut, vanilla bean paste, almond extract, and egg and whisk vigorously until everything is fully incorporated.
- Take the liquid and pour in with the dry ingredients and stir together until well combined.
- Take a cookie scoop and scoop out coconut mixture onto a parchment lined sheet tray and space out about and inch apart to cook evenly.
- Before placing them in the oven get your fingers wet and press down on any shreds of coconut that are sticking out so they do not burn.
- Bake for about 12-14 minutes until a they get a bit of color, cool a minute before removing them from sheet tray and let them cool completely on a cookie rack.
Now go forth and share this coconutty goodness with the rest of the world! If you want even more holiday baking tips and tried and true recipes, check out The Chopping Block's new free guide to holiday baking: Be a Better Baker.
