Coconut Macaroons

I am excited about this post for a few reasons....

This is one of my favorite desserts EVER, and it's also my very first cooking video!

About the recipe:

It has literally 5 ingredients and it's very simple. It's 6 ingredients if you dip them in chocolate, which of course, I did.

I love these as a dessert because they are so different from your normal desserts like cookies, brownies or cakes. 

They satisfy a sweet tooth craving but don't leave you in a sugar coma like some perhaps my baked s'mores

I also feel like these are a little fancier than your average dessert too. 

Have I convinced you to make them yet?

Well if my ramblings haven't, perhaps my video of me baking them will! (she said sarcastically) Here are a few still photos from the video shoot:

My Hollywood really, he lives in LA!

1. This is my first video. I don't think I am very cool in it. I don't like watching myself on camera or hearing my own voice. Typical.

2. I DO like, however, that my awesome brother filmed me, directed me, edited the video and made it what it is today. He is awesome and I love him.

3. I don't provide really any measurements in the video (see disclaimer #1) for whatever reason so be sure to have the recipe provided below and your ingredients all out before baking (if you intend to watch the video while making the recipe).

4. It is 8 minutes long. I will be impressed if even my own mother makes it past minute 2. I won't be offended if none of you do.

5. I think that is plenty of disclaimers for one lil' ol' video, don't you?

And without further ado....

The Apron Gal - Coconut Macaroons from The Apron Gal on Vimeo.
Coconut Macaroons
recipe from Jill Zarin via People Magazine 

2, 14oz bags of sweetened flaked coconut
1, 14oz can sweetened condensed milk
2 Tbsp sour cream
1 Tbsp heavy cream
1 1/2 Tsp. vanilla extract
3/4 lb bittersweet or semi sweet chocolate


Preheat oven to 325. Line a baking sheet with parchment paper.

In a large bowl mix together coconut, sweetened condensed milk, sour cream, heavy cream and vanilla extract. It won't be very moist so be sure to keep mixing it until all the coconut has been coated enough that is will stick together.

Using a medium cookie scoop or your hands, place scoops of coconut mixture onto a baking sheet. Try to squish them together some since they will look exactly like the same after baking as before.

Bake for 15 minutes and then check for golden brown edges and bottom. Bake for an additional 5 minutes if needed.

Let cool.

If you want to dip them in chocolate, melt some chocolate with a small scoop of butter (to prevent burning) in a small bowl that will easily cover the macaroon.

Dip the macaroons in the melted chocolate as far as you prefer and then refrigerate for at least 20 minutes and then place on a tray lined with wax paper before serving.



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