CHOCOLATE DIPPED MACAROONS (yes, with 2 "o"s)

Long before the days of French macarons being the trendiest dessert on the block, there were coconut macaroons.

I mean, wait. Let me back up.

They were never trendy but they were a popular Jewish dessert, especially loved during Passover- and I have plenty of fond memories nibbling on them as a kid. 

They're sweet and crunchy on the outside, and extra soft on the inside. So- while they may not be as lovely as macarons, I think they taste a heck of a lot better! For all coconut lovers- give them a try!

What you'll need to make them happen:

-14 ounces sweetened coconut (make sure you don't grab the unsweetened!)

- 1 large egg white

- 1/2 can sweetened condensed milk

- 1 1/2 teaspoon vanilla extract

- tiny pinch of salt

- Crisco

- 1/2 cup semisweet chocolate chips

How to make it happen:

Step 1: Get your oven going to 300 degrees- and get a baking sheet lined with parchment paper ready!

Step 2: Whisk your egg white and salt until frothy- use a mixer or a hand whisk. This will take a couple minutes, so have some patience :)

Step 3: Once frothy, stir in your vanilla and condensed milk- and once well mixed add in your coconut. Mix until coconut is JUST coated.

Step 4: Time to get your hands dirty! Using a spoon and your hands, form small balls and place on the sheet. DON'T use a melon baller or other typical cookie-former-- you don't want these to be too compact- it's best to just lightly scoop some up, lightly mold, and drop it on the pan.

Step 5: Bake in the oven for 25 or until light golden brown- and set aside to  cool.

Step 6: After melting your chips & Crisco together, either dip your macaroons in it or drizzle the tops of them.

Step 7: Let chocolate cool, and enjoy!

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Your egg should look frothy like this:

Your mixture should be sticky, & there shouldn't be any excess liquid!

Pop them out when golden brown:

Dip & enjoy!

Weigh in on the debate: 

Macaroon vs Macaron- which is your favorite?

xo, lp

for more dessert recipes, go here!