Wednesday, May 12, 2010

Chewy Jewyness.

It is my contention that condensed milk is having a renaissance during the last 10 years. Its freaking EVERYWHERE and I didnt even know it! Like babies and 7-11s. Its like an invasion. Thai Iced Tea! Vietnamese Coffee! And apparently - now - Macaroons.

Anyway, Shawn and I had a baking afternoon on Sunday in the overcast weather. We were salivating over another blog we found called Ming Makes Cupcakes (savory and sweet). -- I cant wait to try out the savoury ones! And Shawn decided to make Gingerbread Cupcakes with Fluff Cream Cheese Filling and I decided to make Chocolate Dipped Macaroons.

Holy shit these were delicious and easy. They were gone from my work table in less than an hour and most people were hoarding seconds for that afternoon. :)
In all praise of coconut.
3 ½ cups of sweetened shredded coconut
2/3 cup of sweetened condensed milk
1 tablespoon vanilla
1 egg white
1/8 tsp of salt.
1 bar melted semi sweet chocolate.

Step One: Mix together all ingredients together in a bowl (I used my hands, washed of course!) – preheat oven to 350 and line a baking sheet with parchment paper. Scoop the coconut golf ball size and form them into peaks like a pyramid. It was actually super easy. It should make 2 baking sheets worth and only bake 1 tray at a time if you can.

Step Two:Bake for 20-25 minutes or until browned. Set aside to cool on a cooling rack for 30m. Once cooled microwave the chocolate in a measuring cup til soupy (like 2 minutes) and dip the bottoms in chocolate and place them on their side until hardened in the fridge after to make super cold and yum!

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