Chocolate Coconut Macaroons are always one of the favorite desserts on the tea party menu whenever I serve them. Some of the ladies asked for the recipe so I thought I would share it with you as well. We all win!!
Before we get to the Macaroons, I wanted to share with you my Tuesday night. Sir Streusel treated a very sweet friend of mine and myself to the “Taste of Home Cooking School”. Right off the bat I knew I was going to LOVE the instructor, she was a Mississippi girl!
She was hysterical, funny, and so informative. I was note-taking throughout the entire evening.
She made a comment about bacon and cheese and I knew we must be sisters for sure! (Watch the video)
Did you hear what this gal said?? Double the cheese and the bacon of any recipe!!!! Bless her heart, I am VALIDATED!
Then she shared what her favorite beverage was……
How can you not love a gal whose favorite beverage is GRAVY?!
It was a fun night. I will be sharing one of the recipes she prepared during the class next week.
Let’s talk Macaroons. Macaroons are a one-bowl recipe. Throw everything into one bowl, mix it, bake it, and you are done! Coconut, egg whites, sweetened condensed milt, chocolate chips, white chips and chocolate candy coating are all you need to make these delectables.
There are never any of these left on the plate when I serve these. Very easy to prepare but look complicated and fancy.
Put on a pot of tea and make a batch of macaroons. You can have your own little tea party!
Jody and Edna
- 2 egg whites, room temperature
- ¼ teaspoon salt
- 1 (14 oz.) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 (14 oz.) packages shredded sweetened coconut
- 1 cup semisweet chocolate morsels
- 1 cup white chocolate morsels
- 1 (16 oz.) package chocolate-flavored candy coating, melted
- Preheat oven to 300 degrees.
- Line baking sheets with parchment paper.
- Ina large bowl, whisk egg whites and salt until foamy (2 to 3 minutes).
- Whisk in condensed milk and vanilla.
- Fold in coconut, semisweet morsels, and white chocolate morsels. Drop batter by heaping tablespoonful onto prepared baking sheets.
- Bake for 20 minutes. Let cool on pans for 2 minutes.
- Remove from pans, and cool completely on wire racks.
- Dip bottoms of cooled cookies into melted candy coating.
- Place on parchment paper until candy coating hardens.