So I know it's been a while. I've had a crazy month. I moved from the suburbs to Brooklyn, had to deal with all the fun of moving into a fourth floor walk up, had to change jobs, so why not get back in the grove of things with a gluten free recipe so easy anyone can bake these? Coconut macaroons are a great little indulgence. Sweet with a hint a salt to balance them out, and if you dip them in dark chocolate the bitter notes are a perfect complement for the sweetness of the coconut. This recipe takes about five minutes to complete and couldn't be easier. The result will be delectable macaroons, crispy outsides with a smooth, soft, center.
Chocolate Dipped Coconut Macaroons
Ingredients
- 1 14 oz bag of sweetened shredded coconut
- 1 14 oz can of sweetened condensed milk
- 2 egg whites room temperature, whipped
- 2 tsp vanilla
- 1/4 tsp salt
- 1 14 oz can of sweetened condensed milk
- 2 egg whites room temperature, whipped
- 2 tsp vanilla
- 1/4 tsp salt
