Ingrédients pour Jumbo Black Bottom Coconut Macaroons
- 4 cups sweetened shredded coconut
- 1 (14-ounce) can sweetened condensed milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 8 ounces semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Jumbo Black Bottom Coconut Macaroons? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Jumbo Black Bottom Coconut Macaroons
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper and lightly butter the paper.
- In a large bowl, combine 4 cups sweetened shredded coconut, 1 (14-ounce) can sweetened condensed milk, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Stir with a fork until well blended.
- Set aside.
- In a clean medium bowl, beat 3 large egg whites and 1/2 teaspoon cream of tartar with an electric mixer on low speed until foamy and the cream of tartar dissolves.
- Increase mixer speed to medium-high and beat until soft peaks form.
- Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold half of the whipped egg whites into the coconut mixture, then fold in the remaining egg whites until just combined.
- Using a 1/4 cup measuring cup or ice cream scoop, scoop mounds of the coconut batter onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 18-22 minutes, or until the bottoms are golden brown and the tops are lightly browned.
- Cool the cookies on the baking sheet for 5 minutes.
- Carefully slide a metal spatula under the macaroons to loosen them from the parchment and transfer them to a wire rack to cool completely.
- Make the chocolate coating: In a heatproof bowl set over a saucepan of barely simmering water (double boiler), combine 8 ounces semi-sweet chocolate chips and 1 tablespoon vegetable oil.
- Stir until the chocolate is melted and smooth. Remove from heat and let cool slightly, about 10 minutes.
- Dip the bottom of each macaroon into the melted chocolate, allowing excess to drip off. Place the macaroons, chocolate-side up, on the wire rack.
- Let the macaroons sit until the chocolate coating is firm, about 1 hour, or refrigerate for 15 minutes.
- Serve cold or at room temperature. Store in the refrigerator in a covered container for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
76g
Fat
81g
Carbs
10g
