Make a batch of these macaroons for a sweet, refreshing and gluten-free Valentine’s Day treat. Macaroons are chewy jumbles of coconut bound together with egg whites and sweetened condensed milk. You may find the condensed milk to be cloyingly sweet, but it’s key to yielding a juicy, soft interior without any dryness—which distinguishes a great macaroon.
These macaroons are crisp on the outside and tender on the inside, with a chocolate-dipped base for a little Valentine’s Day bling. The recipe takes inspiration from an Ina Garten recipe, with a few tweaks. It switches out half of the sweetened coconut with unsweetened coconut, which helps to offset some of the sweetness, and adds a whiff of almond extract for extra dimension. Most important, it includes a generous dunk in bittersweet chocolate, which has a magnificent grounding effect on, well, everything.
Chocolate-Dipped Coconut Macaroons
Active Time: 20 minutes Total Time: 45 minutes Makes about 24- 1 (14-ounce) can sweetened condensed milk
- 7 ounces sweetened shredded coconut
- 7 ounces unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 large egg whites, room temperature
- 1/4 teaspoon kosher salt
- 7 ounces dark (70 percent) chocolate
