- 4 large egg whites
- 1 cup sugar
- 6 tablespoons sweetened condensed milk
- ¼ teaspoon sea salt
- 2 teaspoons vanilla bean gel, or 1 t. vanilla
- 2 1/2 cups unsweetened shredded coconut
- 4 teaspoons potato starch
- ½ cup dried fruits, apricots, cherries and pineapple, chopped fine
- ½ cup dark chocolate, melted and cooled slightly
Preheat oven to 350 degrees. Line a baking pan with a silpat liner or parchment paper, spray with oil.
Place egg whites in a small bowl, whisk for 20 seconds to froth them. Add them to a large skillet ( I used my cast iron one, cleaned) with the next
5 ingredients – sugar, sweetened condensed milk, sea salt, vanilla bean gel (or vanilla) and coconut. Place over medium – high heat and WHISK
constantly until it starts to thicken, and just STARTS to color (caramelize). This will take just a few minutes. Add the potato starch, whisk in well. Remove from the heat, and divide out contents into TWO clean bowl with a spatula. Add the dried fruits to one bowl. Let cool about 5 minutes, or until a little cool to the touch.
Spray a 1″ ice cream scoop with oil. Create mounds on half of the prepared baking sheet with the plain coconut mixture. Scoop mounds of coconut dried fruit mixture onto baking sheet. With your hands, create “pyramid” shapes. Slightly “square off” each mound, then raise each up to a point, about 1″ high.
Bake in oven just 6 – 8 minutes or until just golden brown. Cool on a wire rack. Dip the coconut variety in the slightly cooled melted chocolate, swirling the bottoms to coat. Place these on a wax paper lined baking sheet and refrigerate just until set. Remove from the refrigerate and serve.
This recipe makes about 15 Chocolate Dipped Macaroons and 15 Dried Fruit Pyramid Macaroons.
Please alter recipe if you would like to make just one variety.
Using sweetened coconut is ok – produces a sweeter and stickier macaroon.
Servings: 30 macaroons