December 22, 2006

Triple Coconut Macaroons

1 c canned Thai coconut milk (it's canned and it's NOT cream of coconut)
2 T corn syrup
1/4 c sugar
4 egg whites
2 t vanilla extract
1/2 t salt
3 c unsweetened shredded coconut
3 c sweetened shredded coconut

milk chocolate *optional*

In a bowl, whisk the coconut milk, sugar, corn syrup, egg whites, vanilla extract and salt. In a larger bowl (mixing bowl) combine the coconuts and break apart any lumps. Pour the sugar and milk mixture over the coconut. Mix until everything is equally moist. Refrigerate for about 15 minutes to let it soak in and set up.

Use 1 tablespoon of mixture for each ball. Using a pampered chef small cookie scoop works great. Place on parchment lined cookie sheets. Bake at 375 about 15 minutes. Let cool on the parchment before attempting to move to a rack to cool completely.

At this point you can melt the milk chocolate (or semi-sweet if you prefer) and either dip the entire macaroon, dip half, or drizzle melted chocolate over top. The chocolate gives the coconut just the right flavor.Print Friendly and PDF