Coconut Macaroon Recipe

Hi Bellas!

This isn't our normal blog post, but keep reading for a delicious treat.

Last night we participated in the Downtown Middleton Fall Wine Walk. This event happens twice a year and for $25 you get a wine glass and can wander to over a dozen Downtown Middleton business and sample wines from around the world. Each business also provides delicious food and often a sale or special for the evening. 

Last night we served up a variety of sweets. We had Marvel's famous chocolate chip cookies, peanut M&M's, mixed nuts and coconut macaroons, which were the hit of the night (shout out to my dad, Jim, who made the delicious macaroons so Marvel and I could go see a concert the night before). So many people asked for the recipe, so we thought we'd share it here.

Coconut Macaroons are pretty easy to make. They're gluten-free and in the scheme of things, really aren't that bad for you. 

Coconut Macaroons

2 egg whites

Dash sea salt

½ tsp vanilla

2/3 cup sugar

3-3.5 cups flaked sweetened coconut

1 cup semi or bittersweet chocolate

• Beat egg whites with vanilla and salt until soft peaks form
• Gradually add sugar and beat until stiff peaks form
• Fold in coconut

1. Drop by rounded spoonfuls onto greased cookie sheet
2. Bake at 325 16-20 minutes
3. Once macaroons are cool, melt chocolate in bowl over pan of simmering water.
4. When chocolate is melted and liquid, remove from heat and gently twirl the bottom of each macaroon in the chocolate and then set on a wax-paper lined cookie sheet.
5. Put dipped macaroons in refrigerator until chocolate hardens and macaroons can be lifted off the wax paper.

Thank you to Sally K (from Sally K's Salon) who originally provided the recipe & to Marvel who added the chocolate!