Introduction
There’s nothing quite like the sweet, tropical flavor of coconut to bring a taste of paradise right to your kitchen. These Coconut Macaroon Blossoms are a delightful treat that combine the chewy goodness of shredded coconut with a luscious chocolate coating. Whether you’re looking for a snack to share at a gathering or a special dessert to indulge in at home, these bites of bliss are sure to satisfy your sweet tooth. Let’s dive into this simple and scrumptious recipe that will charm all coconut lovers!
Ingredients
- 4 cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 teaspoon coconut oil
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 macaroon blossoms
Directions and Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and salt. Stir until everything is beautifully mixed together, creating a sticky, coconutty dough.
- Using a tablespoon, scoop out portions of the mixture and form them into small balls. Place each ball onto the prepared baking sheet, giving them a little space to spread during baking.
- Bake in the preheated oven for 20-25 minutes, or until the edges turn a lovely golden brown and the tops are lightly toasted. Once baked, remove from the oven and let them cool completely on the baking sheet.
- While the macaroon blossoms are cooling, melt the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the mixture is smooth and glossy.
- Once the macaroon blossoms have cooled, dip the base of each one into the melted chocolate, letting the excess drip off before placing them back on the parchment-lined baking sheet.
- Refrigerate the chocolate-dipped macaroon blossoms for about 30 minutes to allow the chocolate to set firmly before serving.
Notes or Tips
For an extra flavor boost, consider adding a pinch of sea salt on top of the chocolate before it sets. This contrast of sweet and salty will elevate your macaroon blossoms to another level!
Storing your macaroon blossoms is easy. Keep them in an airtight container in the refrigerator, where they can stay fresh for up to a week — if they last that long!
Cooking Techniques
This recipe showcases the technique of melting chocolate, which is a key skill for many desserts. Make sure to melt the chocolate slowly and stir regularly to avoid burning. Utilizing the microwave in short intervals allows for greater control — you’ll achieve that smooth, creamy texture that’s perfect for dipping!
Also, forming the macaroon dough into uniform balls ensures that they bake evenly, giving you that perfect golden-brown finish and delightful chewiness.
FAQ
Can I use unsweetened coconut?
While sweetened shredded coconut enhances the sweetness of these macaroons, you can experiment with unsweetened coconut. If you go this route, just slightly increase the amount of sweetened condensed milk to balance the flavors.
Can I freeze these macaroon blossoms?
Absolutely! These treats freeze beautifully. Just make sure they are well-chilled and placed in an airtight container or a freezer bag. They can be frozen for up to three months. Thaw them in the refrigerator before serving.
Conclusion
These Coconut Macaroon Blossoms are a sweet indulgence that’s both easy to make and irresistibly tasty. With their crunchy exterior and soft, chewy center, all wrapped in a silky chocolate coat, they make for a perfect treat any time of day. So whether you’re enjoying them with a cup of tea, packing them in a lunchbox, or serving them at a party, these delightful cookies are bound to bring smiles all around. Happy baking!