While traveling on the beautiful Island of Domnica recently, we were treated to wonderful fresh coconut. The islanders prepare it with brown sugar or molasses and serve it with roasted coccoa beans. The combination of the bitter chocolate paired with the super sweet coconut mixture leaves you just wanted to take a fork and dig in!I resisted, but it was hard.
So when I got home from vacation I went straight to work and created a chocolate chip coconut macaroon to remind me of my vacation!
Here's the recipe:
Ingredients
- 2 large egg whites
- Pinch of salt
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 bags shredded sweetened coconut (14-ounces each)
- Ice cream (optional) for Icearoons
Directions
- Heat oven to 300 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.
- Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
- Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week.
- You can also make Icearoon ice cream sandwiches by spooning ice cream onto the bottom of one macaroon and topping with another macaroon.
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