Coconut has always been one of my favorite foods. I love it in savory dishes and in the endless number of sweets that are made with it. When it’s combined with chocolate it’s just about perfect. My favorite macaroon recipes is one I found at How to Cook a Wolf, my friend Linda’s blog that I have followed from almost my first day of blogging. This macaroon recipe contains sweetened condensed milk (not evaporated milk) that keeps the cookies moist and chewy and insanely good. I put them into the freezer to try to stop myself from eating every single cookie, but they are delicious frozen as well so that didn’t deter me for a minute. These are good any time of year, but I always think of them at Easter, probably because of the big coconut cake my mom always used to make for Easter dinner.
Easter is a special day for me that has many happy memories attached to it. It was my mother’s favorite holiday and she always set her holiday table with all her good things…the same china and silver I use today. My china is an old pattern by Lenox, designed by Frank Holmes for the company in 1922. The pattern was discontinued in 1946. It is classic cream colored china with a gold band and hand painted embellishments. The silver is Grande Baroque, released by Wallace Silversmiths in 1941. According to the company Grande Baroque “reflected the very essence of merriment and an adventure of artistic progress.” The “essence of merriment” makes me laugh but we have set many tables with these beautiful things so I guess it’s true. After 75 years this is still one of their most popular silver patterns. I’m the third generation of my family to set the table with these china, silver and goldware patterns which were purchased around 1945. There is a lot of history and many memories in all this. I have never posted tablescapes but I may do a post now and then so I can share some of the family treasures that I have.
I used a 1-1/2 inch diameter ice cream scoop to form the mounds of dough. The cookies hold their shape better than if they are scooped with a tablespoon, but either way is fine. Remove the cookies from the oven when they are a nice light golden brown. You want them to be soft and chewy so it’s important not to over bake them. When the cookies have cooled dip the bottoms into melted chocolate, remove extra chocolate with a little spreader or knife and let dry on sheets of waxed paper or parchment. This way they will have a nice flat bottom. Drizzle any leftover chocolate over the tops of the cookies. They keep well if stored in an airtight container.
If you have some good bittersweet chocolate now is the time to use it. It’s perfect with the sweetness of the coconut. I’m a dark chocolate person and 70% is what I usually buy for recipes like this.
- 1 14 ounce bag sweetened shredded coconut
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
- 4 ounces high quality bittersweet chocolate, melted
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpats. In a medium bowl combine coconut, with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg white with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
- Scoop tablespoon size mounds of the mixture onto the baking sheets, about 1 inch apart. (I used a 1-1/2 inch diameter ice cream scoop that made a perfect size) Bake in the upper and middle thirds of the oven for about 25 minutes, until golden. Transfer the baking sheets to racks and let the cookies cool completely.
- Dip the bottoms of the macaroons into the melted chocolate and place on sheets of waxed paper or parchment to set. Drizzle any remaining chocolate on top.Store in an airtight container.
They look so good! I have not made macaroons in ages..
I am trying to remember if mine have the sweetened condensed milk..not even sure where the recipe is..I only remember using a silicone multi cavity mold because of Sol..little pyramids..
I know these are great because Linda only makes great food!
Your china IS timeless!
Happy Easter!
Monique recently posted..C’est PĂąques ..soon~
I agree, Monique. I have found many wonderful recipes on Linda’s blog. This is my favorite macaroon because it stays so soft and chewy. Happy Easter to you and your family!
Cathy Farley recently posted..Chocolate Dipped Coconut Macaroons
My hubby is a great fan for coconut macaroons, especially dipped in chocolate ones. I don’t think I make them often enough though. Thanks for the reminder.
Have a great weekend ahead!
Amy Tong recently posted..How to Decorate Easter Eggs in 1 Minute
Have not eaten coconut macaroons in years. Look delicious. Perhaps you need a better hiding place than the freezer…I know I would. đ
Susan recently posted..Into the Baskets
I love love love coconut. These look so good.
I was wondering if you ever posted a coconut cake recipe.
Happy Easter dear talented lady,
Mona
My husband would go crazy over these, he adores macaroons. Your china is so pretty, how fun that you get to use it for the third generation, wow! So happy your blog is back up and running Cathy. I know that was really a scare!
Chris @ The Café Sucré Farine recently posted..Asparagus with Lemon Parsley Panko
Oh my, these look delicious! What beautiful china and I had to smile at Essence of Merriment too
Happy Easter, Cathy!
Susan recently posted..Lemon Brunch Cake
Your macaroons look so good dipped in chocolate! I associate coconut with Easter too, but it’s because of the coconut cream pies my mom would make for my dad. I love your china- especially the fact that it has such a wonderful history.
Betty recently posted..Sweet Potato Pie
What a beautiful table setting full of memories! I adore coconut, too, but the rest of the family isn’t. It makes it hard for me to rationalize baking a batch of macaroons (but I still do on occasion!). Happy, happy Easter!!!
Absolutely gorgeous macaroons Cathy. Yours could double for the ones my SIL bought at a fancy bakery for Passover. I hope you & your family have a blessed Easter.
Sam
Sam @ My Carolina Kitchen recently posted..6 Easy Asparagus Recipes for Easter or any time of the year
I know I would love these macaroons Cathy. Love your silver. If you ever need extra pieces, Replacements LTD is a good source. They are right here in NC. Happy Easter again.
Penny recently posted..Back in my Lake Lure Kitchen, Sort of.
Good straight from the freezer? Oh no!!! That makes them lethal!
Your Easter table is beautiful. It’s lovely that the china and silver have been passed down through the generations and that you still take such pleasure in it. Happy Easter!
Pondside recently posted..And That was March
I absolutely adore macaroons and it’s been years since I’ve made them. You have so inspired me to do that. I’m a milk chocolate kinda gal, but the dark chocolate looks so beautiful. I think I’d love them plain, though and dark chocolate for my husband. I have beautiful china packed in my attic, from my mom. I’m at a loss what to do with them. My son won’t want them, and I don’t have a daughter-in-law to ask. Sigh. I have Rosenthal sets and beautiful Italian crystal. It seems like today’s millenial generation doesn’t seem as interested in them as we do. Your dishes are lovely, and I can imagine how much you enjoy using them– it’s a piece of your Mutti’s memory. Wishing you a very blessed Easter, Cathy.
Foodiewife recently posted..Southern Style Coconut Cake with a Whipped Coconut Cream Cheese Frosting
Oh lady, those look so yummy. Back on the dadgum diet again. Which I stay on 90% of the time except when I fall off the wagon.
I’m hoping ya’ll had a Blessed Easter.
R