A special treat for a special friend's Birthday!
Typically, classic coconut macaroons are made with egg whites but I decided to try something different - I added whole eggs instead and was pleasantly surprised. Below is the recipe:
Yields: 12 pieces (more is made smaller)
- 2 large eggs, whole
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1 cup + 1 tablespoon sweetened coconut flakes
- 1 cup + 1 tablespoon unsweetened dry coconut flakes
- 1 cup dark chocolate, melted (I used 60% for this recipe)
Prepare baking sheet lined with parchment paper
In a stand-up mixer with a whisk attachment, mix eggs, sugar, vanilla and salt until you have a creamy consistency, about 10 to 15 minutes. Fold in coconut flakes using a rubber spatula, cover bowl and refrigerate for 15 minutes.
Preheat oven to 350 degrees F.
Using a 1 1/2 tablespoon ice cream scoop (or smaller), scoop the mixture, tightly pack with fingers and place on prepared baking tray. Bake for 15 minutes or until golden brown. Remove from oven and let macaroons cool completely in the baking tray.
Melt chocolate using bain marie method. Dip the bottom of the cooled macaroons in the chocolate and place them back on the baking tray. You can add additional chocolate on top of macaroons (optional)
Store in an airtight container in the refrigerator or for a longer period of time in the freezer.