I love macaroons.
They might be my most favorite cookie ever.
(Though don’t hold me to that. It could change at any moment.)
I love them plain. I love them covered in fudge. I love them dipped in chocolate fondue. I pretty much love them in any shape, size, and form.
So, when I saw this very easy recipe for Dark Chocolate Macaroons on Pinterest, I couldn’t help myself. I had to make them, right then.
Dark Chocolate Macaroons, adapted just slightly from Chindeep.com
3 oz unsweetened chocolate, chopped
3/4 c sweetened condensed milk
7 oz sweetened, flaked coconut
1 t pure vanilla extract
coarse sea salt
Preheat oven to 350 degrees F. In the top of a double boiler (or a pot on top of a pot of boiling water), combine chopped chocolate and condensed milk. Heat just until chocolate is melted and mixture thickens slightly (about 2 minutes.) Remove from heat. Add coconut and vanilla. Mix well.
Scoop out onto lightly sprayed cookie sheet by the heaping tablespoon, placing the macaroons about 1 inch apart. Put a little coarse sea salt on the top of each (not too much.) Bake 12 minutes, or until the macaroons are set. Transfer to wire racks to cool.
I was not looking forward to chopping the chocolate. I kind of hate doing that. But, with a little advice, I decided to grate it with my hand grater. Let’s just say that that was kind of a pain, too. So, for future chopping, I’m getting a chocolate chipper - it looks really neat, and I’m excited for it to arrive.
(Let’s be honest…I’m excited for it to arrive so I can have an excuse to make something else with chocolate. )
Anyways, other than that, this recipe was piece of cake. (I think these macaroons may replace these as my new go-to quick chocolate snack fix.)
These cookies are perfectly chocolate-y with the added bonus of the coconut. They ended up with a little crunch on the outside and wonderfully chewy on the inside. If you’re not a dark chocolate fan, you could always replace the unsweetened chocolate with semi-sweet or even milk, if it makes you happy.
This recipe only made about 12 small cookies, which I actually think was good – because if we’d had more, we’d've just eaten them right away, too.
Have a wonderful weekend.