A few years back I was in my early twenties. I remember laughing… a lot. Everything was funny.
A handful of years ago I was in my mid twenties. That’s when I discovered what a pain in the butt tax time was when I could no longer claim myself as a college student.
These days I’m in my late twenties. I’m not complaining. No siree. I know how treacherous tax time is and I still find myself laughing my fool head of… often. Strangely… I still find it difficult to think of myself as an adult. The thought of adulthood is daunting, even here in late twentyville.
With this in mind, I’ve decided that I’ll be fully comfortable with adulthood when, and only when I:
-learn how to fold a fitted sheet.
-don’t run screaming at the sight of a spider or anything with wings and dangling legs.
and…
-can figure out how not to sit in gum while wearing my favorite jeans…. or at least figure out how to get the dang gum out.
While I figure out this adulthood madness, please enjoy some macaroons. I dipped them in chocolate. Kosher chocolate. I’m hardcore like that.
These macaroons were a request from a friend that is celebrating Passover. Coconut, sugar and chocolate? Yes… sometimes I take requests.
These magic coconut cookies are sweet, chewy and soft… like little chewy coconut clouds… the kind you want to shove into your face, four at a time, for dinner. I dipped these treats in kosher milk chocolate Kosher milk chocolate has cows stamped on it. Bonus.
[prinatble]
Chocolate Dipped Toasted Coconut Macaroons
recipe from Alton Brown
makes 32 to 40 cookies
4 large egg whites
pinch of salt
1/2 cup sugar
12 ounces sweetened shredded coconut, toasted
2 (3 ounce) kosher milk chocolate bars, coarsely chopped
Preheat oven to 350 degrees F. Place coconut on a baking sheet, spread out evenly and place in the oven. Return to the oven every five minutes to stir the browning coconut. Once evenly browned, after about 15 minutes, remove the the oven and allow to cool.
In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Fold in toasted coconut.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.
Place chocolate chunks in a heatproof bowl. Place bowl over a pan of simmering water so that the bottom of the bowl does not touch the simmering water. Allow to melt. Stir until loose and creamy. Partially dip the macaroons in the chocolate then allow to cool and harden on a parchment lined sheet. You can place the pan of chocolate dipped cookies in the refrigerator to speed up the hardening process.
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Hillary
Hi Joy! These macaroons look so fantastic! I have a friend who is actually beside herself because her favorite macaroons are no longer being sold at a particular store. Devastating really, loosing a favorite food like that. So, I wanted to cheer her up and make some macaroons as a surprise and I stumbled across this wonderful recipe you’ve shared. I have always loved cooking and just started getting into the food blogging world and it’s been absolutely delightful! I can’t wait to make these treats for my friend and maybe, if I succeed, I can fill that little void that is left in the absence of her favorites!
PS: I love love your blog and find myself being inspired by so many of your recipes. If I could, I’d spend the whole day in my kitchen baking away! Thank you!!
Amy
I made these tonight, and they were divine. I believe that I overwhipped the egg whites though, and they came out more like meringues. But they were very delicious chocolate dipped meringues! Very fun and very yum.
Anna
So, mine ended up more meringue-y. Did I over whip the egg whites? Thanks for such amazing recipes!
Avanika (Yumsilicious Bakes)
Yummy! I love coconut desserts! And I hate growing up too! Just reached my 20’s!
Lindsay
Hi, Joy,
I just came across your site, and I decided to make these macaroons, your lemon rosemary palmiers, and your avocado vegan cake for a baby shower I was hosting over the weekend. WONDERFUL! And your blog is hilariously entertaining. I’m hooked.
Charlie B
Hi Joy if you want to get the gum out of your favorite jeans go get a can of O2 cleaner that people use to spray clean the keys of a computer, turn it upside down and spray he gum until it freezes and then simply scrape it off. This can also be used to clean gum from under tables, the floor and even the big ones on the sidewalk outside your bakery. Oh yea I love the toasted coconut macaroon also.
Laufa
Oh, I think you might be my new Super Hero (I have issues burning things in the kitchen). I love macaroons!
As for the jeans: Freeze them after you sat in the gum, over night. Next day, scrape what you can off (gum should be hard by now). There is a product called Goo Gone, follow directions and wash immediately. Jeans are like you never sat in gum.
(I’m not grown up yet – early 30’s.) I have kids and we went on a hike through the woods and swang on some vines. I even did it and didn’t break the vine. Adulthood is what you make of it. I look back and think how stupid I was, but appreciate all that I have accomplished so far!
Shari
Yum! I love macaroons, and my favorite recipe if from Sara Foster from “Foster’s Market”. Of course, they contain flour so wouldn’t be appropriate in this case, but give them a try, -I think you’ll like them too. As for the gum, -have you ever tried ice? It freezes the gum so it just falls off. : )
Ellie
I wish I had seen this before Passover was over! I had such a hard time making desserts with no flour!
Oh and the chocolate with the cows on it, it comes from Israel – and we like to call it “cow chocolate” (why be creative when a simple description is enough?) You should try the chocolate with the pop rocks in it – it is so much fun to eat with a crowd.
joythebaker
chocolate and pop rocks!? oh my word!
Deb in Indiana
These look wonderful. I have a favorite recipe (1950’s big red cookbook)that is very similar, but has untoasted coconut and some corn flakes added. The chocolate (I just drizzle it) and the coconut together are great! I’m going to make a batch of each — I think they’ll be great together.
Folding sheets — never! Just put them back on the bed — no wrinkles.
Amy
Put your jeans in the freezer. The gum should pop right off once it’s frozen (and it certainly won’t hurt your jeans).
Madeleine
The macaroons look completely dangerous. I can’t wait to make them. As for fitted sheets, I’m 32 and I still can’t fold them. I’m ok with that, but it’s still nice to know that there are other people out there who understand :-)
Suzi
I made these this weekend and I added some almonds on top of them. They tasted just like an Almond Joy and were super easy to make. Everyone loved them!