Fudgy Coconut Macaroons
 
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The recipe is my adaption of one by Marlene Sorosky Gray that appeared in a 2007 San Francisco Chronicle article. Gray adds coarsely chopped walnuts or pecans, but I went for the pure chocolate-coconut experience. If you want to add them, reduce the coconut by ½ cup and substitute 1 cup of chopped nuts. I use organic unsweetened shredded coconut. The condensed milk adds more than enough sweetness for my taste, and the unsweetened versions are less likely to be pumped full of additives and preservatives.
Author:
Recipe type: Dessert
Cuisine: American, Jewish
Makes: 30 1-inch cookies
What You'll Need
  • 1 can (14 to 15 ounces) sweetened condensed milk
  • 56 grams (2 ounces) unsweetened chocolate, coarsely chopped
  • 180 grams (2½ cups) unsweetened shredded coconut
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground vanilla bean
  • ¼ teaspoon instant espresso powder (optional)
  • 1 large egg white, whisked until frothy
What To Do
  1. Preheat the oven to 350°F with racks in the upper and lower thirds of the oven. Line two baking sheets with silicone baking mats, or line cushioned, heavy-duty, or doubled-up baking sheets with parchment paper.
  2. Heat the condensed milk and chocolate in a medium saucepan over medium heat, stirring constantly, or in a large bowl in the microwave (1 to 2 minutes at 100 percent), just until you can stir the chocolate completely smooth.
  3. Stir in the salt, vanilla, and espresso powder, if you are using it, to dissolve the espresso. Stir in the egg white. Stir in the coconut until it is thoroughly coated.
  4. Let stand for 5 minutes before scooping.
  5. Use a ½-ounce (1 tablespoon) scoop or a spoon to drop the cookies in mounds onto the prepared baking sheet, spacing them evenly with about ½ inch all around them. (They won’t spread.)
  6. Bake until the bottoms are set when you slide a small offset spatula under one, 10 to 12 minutes. For moist, chewy macaroons, avoid baking longer than needed.
  7. Remove the sheets from the oven and, using a heatproof glove to avoid burns, carefully transfer the cookies on their mats to wire racks or a cool counter to cool completely.
Notes
Store leftover macaroons in an airtight container at room temperature for up to 1 week, or wrap tightly and freeze; thaw, wrapped, overnight at room temperature.
Recipe by Jennie Schacht {fork & swoon} at https://www.jennieschacht.com/2013/03/fudgy-macaroons-bridge-the-passover-easter-divide/