Black Bottom Coconut Macaroons
You may have noticed there’s always a big blank spot in posting around July and August every year. That’s because I live in Houston, where it’s not just hot – it’s HOT!. Add to that an old home with less than optimum air conditioning and, well, let’s just saying that cooking of any kind takes a break in the hottest part of the summer.
A couple of weeks ago, we were having 98 degree days every day, with high humidity, resulting in a heat index of 105-110 or higher. Ugh. Baking couldn’t have been further from my mind. But then some slightly cooler weather came through, Tropical Storm Hermine gave us a few days of much nicer temperatures, and suddenly Fall was on my mind! Time to bake again, baby!
Okay, so it’s still pretty hot (low to mid-90′s today), but I’m determined it’s going to be Fall soon, no matter what the thermostat says. So I’m gonna get back into the kitchen if it kills me! (and it just might!)
My poor co-workers, so spoiled after 4 years of getting home baked goodies every month for staff meeting – last month, they got donuts from the local bakery with a “too hot to bake!” note stuck to the box. There were some sad faces around the office (I notice they still ate the donuts, though). But this month, I showed up with these Black Bottom Coconut Macaroons and suddenly everyone was happy again.
These were super easy to make and delicious. One guy said they reminded him of Almond Joy (his favorite candy). Nobody else made that comparison, but there was definitely a consensus – these are winners.
- 1 cup cream of coconut
- 2 tablespoons light corn syrup
- 4 large egg whites
- 1 Tbsp vanilla
- 1/2 teaspoon salt
- 3 cups sweetened flaked coconut
- 3 cups unsweetened flaked coconut
- Chocolate covered almonds
- 3 oz dark chocolate
Preheat oven to 350 degrees. Line two sheet pans with parchment paper. Place chocolate covered almonds in a small bowl. Set aside.
In a small bowl, combine first 5 ingredients (cream of coconut thru salt) and lightly mix.
Dump the coconut into a large bowl, and fluff with your hands to mix. Pour wet mixture over and mix thoroughly with a silicone spatula.
Scoop approximately 1 tablespoon of coconut into your dampened hand. Press a chocolate covered almond into the center and shape coconut into a little pyramid, completely covering the almond. Place on prepared sheet. Repeat until all coconut is used.
Bake 1 sheet at a time, for 15-25 minutes (ovens vary greatly – watch for browning) each, until tops and edges are golden brown. Allow to cool on pan until completely cooled.
Break dark chocolate into pieces in a small bowl and microwave for 20 seconds, then stir vigorously. If not quite melted, microwave in no more than 10 second intervals, stirring thoroughly between each time, until melted and smooth.
Dip bottoms of macaroons into chocolate and place on parchment paper until set. Refrigerate to speed up setting, if desired.
Store in an airtight container.