Darien Cooks written by: CAROLYN EDDIE
While the world turns to diet and healthy living in the New Year with constructive resolutions galore (a good thing, for sure!), I nonetheless submit this recipe for your consideration. Why?
…because life is ultimately about balance, right? Moderation is a key to success in all things and a little sweet from time to time derails no eating plan.
…because we simply cannot be all work and no play. Every. Single. Day.
…because life is short. Make it sweet.
…and because these were DarienMagazineCT.com co-founder Irene Trautmann’s favorite, and I can think of no better recipe to include in the inaugural issue of this magazine and the media platform around it that she so dearly wanted to see launch. So here’s to you Renie… and to living every day to its fullest.
To dip or not to dip? Now, it is perfectly acceptable to eat the macaroons sans chocolate, but why? The macaroons can get a little soggy, so the hard chocolate serves a double purpose of being a perfect complement to the coconut and also gives them a little extra structure. However, it can be a little tricky holding onto the macaroons and not letting them fall into the chocolate bowl. Be warned!
Ingredients
- 14 oz bag of sweetened shredded coconut
- Large tin of condensed milk
- 2 egg whites
- Splash of vanilla, totally optional and I quite often forget
- Half a pound of chocolate of your choice (I love both the milk and dark blocks of Belgian chocolate at Trader Joe’s)
Instructions
- Preheat oven to 325°F
- Add the coconut to a large mixing bowl and stir in the condensed milk and vanilla.
- In a separate bowl, whisk the egg whites until they form stiff peaks.
- Carefully fold the egg whites into the coconut mixture.
- Line two baking trays with parchment paper.
- Using two teaspoons, drop small amounts of the mixture on to the trays. As I am normally making these as part of an afternoon tea spread, I tend to make my macaroons very small. However, you can make them any size you want! I try to make them slightly rounder, but a more rustic look works too.
- Bake for around 20 to 25 minutes until the base and spiky bits are nicely browned.
- Cool on a wire rack.
CAROLYN EDDIE is a Darien Resident & Owner, Carolyn’s Absolutely Fabulous Events. For more of her recipes, check out carolynsabsolutelyfabulousevents.com and please remember to tag her on Instagram @carolynsfabfoods.
