About Jesicakes

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A BFA Painting and Drawing graduate gone cookie designer and decorator.  I bring my knowledge of art, composition, and color to pastries to create the perfect cookies and cakes for your events or occasions.
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Monday, April 30, 2012

Chocolate Dipped Coconut Macaroons

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
Recipe adapted from Ina Garten
Makes about 2 dozen macaroons
Print Recipe
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