14 February, 2012

Last Minute Chocolate Coconut Macaroons




































It's always nice to have something homemade for Valentine's Day, but it's not always easy to find the time or energy for that, especially when it falls on a week day. Maybe you feel like treating yourself or your sweetie but not with a long sweaty kitchen session. You'd rather have a nice bite and a glass of something relaxing, a glass of wine, cup of tea or coffee.  These cookies will do the trick if you like chocolate and coconut.  If you're gluten-free it's no problem because they don't contain flour. They do have egg whites but you can make them without them, too.

They are sweet, so you'll want to have that drink near-by, but they are also small, so you won't tip over if you have a few, even after that romantic, or not, dinner. Yes, I know it's Valentine's day and this is a last-minute recipe, but if you have coconut (the moist kind), chocolate, and sweetened condensed milk or any of the milk substitutes and sugar, you can make this pretty quickly. And I think they are good. And easy. What more could any chocolate lover want? Except another cookie.

Ingredients:

3 cups moist flaked coconut 
1/3 cup shaved dark chocolate
1 cup sweetened condensed milk or 1 cup soy/rice/almond/coconut milk and 1 cup sugar 
1 tsp vanilla
1/4 tsp  salt

For the sweetened condensed soy/rice/almond/coconut milk:

Take 1 cup of the milk and 1 cup of sugar and stir them together in a saucepan. Put the mixture on medium heat and let it bubble and reduce to almost half. If you use the thicker coconut milk from a can, you might not need as much and you won't need to let it cook as long. Stir occasionally as you put together the cookies.


For the cookie "dough":

Whip two egg whites until stiff and put aside.

Measure 3 cups of coconut in the bowl and shave/chop with a good heavy knife about 1/3 cup of dark chocolate. (I used Belgian 74% cocoa chocolate - but use what you have.) Put the chocolate on top of the coconut in the bowl and add the egg whites, if using. Stir around to distribute the egg whites evenly, then add the finished sweetened condensed milk, about 2/3 of a cup or less, just to moisten the mixture until it comes together. Stir in 1 teaspoon vanilla, and the salt.








































Grease a baking sheet and drop tablespoons of the mixture to form cookies, patting bits that fall off back on. (In the picture I have the cookies on waxed paper but that didn't work as well as putting them on a greased pan.) Bake at 350 degrees for 8-10 minutes or until nicely browned. You must let the cookies sit until they firm up to remove them from the pans.





































The cookies are a bit hard to remove from the pan, but don't get frustrated. Just get a thin-bladed knife and work/scrape them off the pan. Since they are loosely held together and sticky you can squeeze them back into shape and no-one will be the wiser.

Because the chocolate in the cookies has been chopped you will get nice little bits of pure chocolate flavour as you bite into them. Have some happy bites, lovely people, and happy Valentine's Day to you all!


Note:  These were adapted from the recipe for Coconut Macaroons in Joy of Cooking, my all -time favourite cookbook, and highly recommended.

3 comments:

  1. Oh yum, I may indeed give this a try this weekend. And yes, we'd all want another cookie.

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  2. Hila:

    Thanks for visiting--hope you like these - a great source of chocolate vitamins.

    I'm spending Saturday morning reading at your blog, especially on feminism-- what a treat!

    ReplyDelete