Coconut Macaroons with Chocolate Drizzle

I enjoyed coconut macaroons at a gathering not long ago and it made me think, "it's been a long time since I made macaroons."  So naturally, I rushed home to whip up a batch.  If you like soft, chewy, coconutty cookies -  these, my friend, are for you!  They're  extremely easy to make since they contain only 3 ingredients (4 if you drizzle them with chocolate).  And did I mention they're Gluten-Free, Egg-Free, and suitable for Passover?  

Start with 1 pound of sweetened coconut flakes.  Be sure to you don't get desiccated coconut, which is very dry.

Also needed, Vanilla Bean Paste (or pure vanilla extract) and a can of Sweetened Condensed Milk.

As you see, I use a safety can opener, even though the can of sweetened condensed milk has a pull-top because the pull-top leaves a sharp edge.

See?  Nice smooth edge that won't ruin my spatulas or cut my fingers.

In goes the Vanilla Bean Paste.  Can you see all the little seeds?  They're packed full of flavor.

Mix well. I like to use my BeaterBlade attachment so I don't have to stop and scrape down the sides of my mixing bowl.

Use a #50 scoop (about 1 tablespoon) to portion the cookies onto two prepared half sheet pans.  I tested baking them on Silpats (silicone liners) and parchment.  The macaroons stuck to the parchment, but released perfectly from the Silpats so that's what I recommend you use. 

Dip your fingertips in water and roll each portion of cookie dough into a ball.  

Bake for about 15 minutes, or until the cookies start to turn brown and caramelized around the edges.  Mmmm.  Allow the cookies to cool completely before removing from the silicone lined sheet pans.  They'll be too soft to move before then.

When the cookies are completely cool, drizzle with a little melted chocolate (use really good chocolate).  I placed my chocolate in a zip-top bag and microwaved it for 30 seconds at a time until it was completely melted.  Then I cut a very, very small hole in the corner of the bag and drizzled it over the cookies.

And that's all there is to making these soft and chewy coconut flavor bombs.  Go make some macaroons! 

Some of the items used to make this recipe:

(affiliate links)

• sweetened flaked coconut https://amzn.to/3ujyfIt

• sweetened condensed milk https://amzn.to/3ujJXCQ

• pure vanilla extract https://amzn.to/3r9wNGK

• pure vanilla bean paste https://amzn.to/3HhfWXZ

• half sheet pan https://amzn.to/35BtaRv

• silpat liner https://amzn.to/3gdl0Rw

• #50 scoop https://amzn.to/32OW1Rg

• BeaterBlade attachment https://amzn.to/35vVXH5

• high quality dark chocolate https://amzn.to/3ohtfjK

• KitchenAid stand mixer https://amzn.to/34bqUAb

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Coconut Macaroons with Chocolate Drizzle

makes about 32 cookies (#50 scoop)

Printable Recipe

Ingredients

• 16 ounces sweetened coconut flakes (about 6 cups)

• 14 ounce can sweetened condensed milk

• 2 teaspoons vanilla bean paste or pure vanilla extract

• 1 ounce semisweet or dark chocolate for drizzling

Directions

1. Preheat oven to 350F and line 2 half sheet pans with silpat liners.

2. Combine coconut, sweetened condensed milk, and vanilla.

3. Use #50 scoop, packed, to portion cookies.

4. Dip fingertips in water and roll cookies into ball shape; space evenly on prepared sheet pans.

5. Bake in center of preheated oven for about 15 minutes, or until the edges start to turn brown and caramelize.

6. Allow macaroons to cool completely on silpats before removing.

7. Place chocolate in zip-top bag and melt gently in microwave; snip small hole in corner of bag and drizzle on macaroons.

Pan Roasted Spaghetti Squash Seeds

Yesterday I showed you how I roast spaghetti squash in the oven so today I thought I'd show you what I do with the seeds.  If you've ever had roasted pumpkin seeds, these are similar, but I actually prefer them to pumpkin seeds because they separate so much easier from the stringy innards.  Just a simple rinse and pat dry is all the prep you have to do to them.

items used to make this recipe:

(affiliate links)

• large nonstick skillet https://amzn.to/3J6pW7h

• ice cream scoop https://amzn.to/3oafZgO

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Pan Roasted Spaghetti Squash Seeds

Print Recipe

Ingredients

• Seeds from one spaghetti squash

• 1 tablespoon unsalted butter

• kosher salt and ground black pepper to taste

Directions

1. Rinse spaghetti squash seeds, removing any residual squash bits that may remain attached to the seeds; pat dry.

2. In a nonstick skillet, melt butter over medium heat.

3. Add seeds and sprinkle with salt and pepper.

4. Cook, tossing frequently until warmed through and toasted, about 5 minutes.