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Chocolate-Filled Toasted Coconut Macaroons


- Makes about 2 dozen
- 14 oz. sweetened shredded coconut (about 6 cups)
- 4 large egg whites
- 2 Tbsp. (packed) light brown sugar
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- ½ tsp. vanilla extract
- 2 oz. semisweet or bittersweet chocolate, chopped into ¼"–½" pieces Flaky sea salt

Directions :

Step 1 : Place racks in upper and lower thirds of roaster; preheat to 325 °. Spread out 14 oz. candied shredded coconut( about 6 mugs) on a rimmed baking distance in an indeed subcaste and toast on top rack, shaking baking distance sometimes, until golden brown, 8 – 10 twinkles. Transfer coconut to a plate or small coliseum.

Step 2 : Roundly whisk 4 large egg whites, 2Tbsp.( packed) light brown sugar, and 1 ½ tsp. Diamond Crystal or 1 tsp. Morton kosher swab in a large coliseum until frothy and pale in color. Whisk in ½tsp. vanilla excerpt, also fold in heated coconut.

Step 3 : lade out heaping tablespoonfuls of coconut admixture, pressing 1 – 2 pieces of 2 oz. semisweet or bittersweet chocolate, diced into ¼" – ½" pieces, outside. Add fresh pinches of coconut admixture as demanded to fully box chocolate. Divide macaroons between 2 diploma- lined baking wastes( exercise the one from hotting coconut; just wipe it clean first), placing about 2" piecemeal. Sprinkle each with short ocean swab.

Step 4 : Singe macaroons, rotating baking wastes top to bottom and back to frontal halfway through, until golden brown, 15 – 17 twinkles. Let cool on incinerating distance 10 twinkles( the eyefuls will be veritably delicate right out of the roaster). Transfer to a line rack and let cool fully.