My
friend Thu is in town for the summer (she’s going to school in Boston) so today
we decided to try making macaroons. I
found the recipe from the blog Cookies and
Cups. Although ours didn’t turn out
quite like the original recipe, they still tasted amazing.
In
case you don’t know the difference, macaroons & macarons are actually
separate types of cookies. The ones we
made today are macaroons – chewy cookies made with shredded coconut. Macarons are French meringue cookies sandwiched
together with decadent fillings. It
seems like in the past few years, macaron shops have been popping up all over
Tampa – from Le Macaron to the new
dessert shop Chocolate Pi.
These
Salted Caramel Coconut Macaroons are sugar bombs, so you have to like SUPER
sweet desserts if you plan to make these. With the combination of coconut, chocolate, and caramel, they tasted a lot like Samoa Girl Scout cookies. We actually headed to the gym afterwards for back-to-back BodyPump
& BodyFlow
classes to make up for our afternoon of baking…
We
slightly altered the original recipe since I couldn’t find the caramel bits at
our grocery store, so we used dulce de leche instead. The recipe below makes around 30 cookies (we halved
it an only made 15).
Salted Caramel Coconut Macaroons:
Ingredients:
- 1 (14 oz) can Sweetened Condensed Milk
- 1 (14 oz) can Dulce de Leche
- 1 cup flour
- 2 (14 oz) bags shredded sweetened coconut flakes
- 1 tsp sea salt
- 1 container (7 oz) Baker’s Dark Semi-Sweet Dipping Chocolate
Directions:
1. Preheat oven to 325°
2. Lightly spray cookie sheet with
cooking spray (I used Trader
Joe’s coconut oil spray) and set aside.
3. In a small bowl, melt half the
dulce de leche.
4. In a large bowl combine the flour,
sweetened condensed milk, and melted dulce de leche. Add in coconut and 1 tsp
of sea salt. Stir until combined.
5. Drop dough by rounded tablespoon
on baking sheet about an inch apart.
6. Bake for 12-15 minutes until
golden.
7. Let cool on baking sheet for 3 minutes
and then transfer to a wire rack to continue cooling.
8. Melt the chocolate in 30 second
increments until melted, stirring after each interval.
9. When cookies are cooled dip the
bottoms of the cookies into the melted chocolate and place on wax paper.
10. Melt the remaining dulce de
leche and drizzle over the cookies.
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