A sweet treat for this Valentine’s — fresh Hawaiian coconut macaroons with dark chocolate. I adore anything coconut and topped with dark chocolate, these are hard to resist! For something so simple and small, they are truly rewarding. There is little fuss serving and can be easily tucked in a small cooler, in a glass container as the chocolate may melt (depending on the weather of course!). Luscious and sweet just as any romantic picnic should be! Serve with fresh strawberries and rosé to top off a romantic picnic date.
coconut chocolate macaroons
makes 12 - 15 macaroons
3 large egg whites
5 1/2 cups of unsweetened coconut flakes
1 1/2 cups of white sugar
1/4 teaspoon of salt
1 package (12 oz) of semi-sweet chocolate chips
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the egg whites until they become frothy and hold stiff, white peaks (about 10 minutes). Feel free to use a mixer as well.
Fold in the sugar, coconut flakes, and salt until everything is evenly coated.
Using a large spoon, scoop a small 2 inch ball of the mixture and gently place it on to the baking sheet. Roll it in your hands if needed.
Bake for 15 minutes until the tops are golden brown, tent with aluminum foil if necessary.
Meanwhile, melt the chocolate by putting the chips into a glass bowl. Fill a pot of water and bring to a medium boil. Lower the heat and set the glass bowl of chocolate chips on top of the pot to melt the chocolate, stirring slowly.
When the macaroons are finished baking, allow them to cool. Once cooled slightly, dip the bottom into the chocolate to coat evenly, or however way you like. You can use a pastry cone to add a flourish to the top.
Let them set in the freezer for 30 minutes to harden.