Sunday, April 20, 2008

Chocolate-Dipped Coconut Macaroons

The recipe is from Cook's Illustrated. It uses a combination of sweetened and unsweetened coconut as well as cream of coconut, so the macaroons aren't overly sweet yet they're still moist and chewy. The chocolate isn't necessary ... it's just good.

Update: It's not often I do this, but for all that I like this recipe, it's a pain to make and shape.  Mark Bittman's Ultimate minimalist macaroon tastes just as good, if not better--and it only takes a few minutes to throw together.  The recipe can be found here. Dip the macaroons in melted dark chocolate after baking, if desired.


Sara said...

Wow. You know, I shouldn't look at your blog right before lunch, that's just a bad idea.

Kt said...

A better idea would be for me to actually remember to give you the macaroons. You were even in the house twice yesterday! I'll see if I can save some til next weekend, but I don't know ... :b