Espresso Ganache Dipped Coconut Macaroons

Danger: The following recipe is quick, easy, delicious, and most likely not the healthiest snack in the world.  At least one of us in the shoe box is not that crazy about coconut, and these little monsters won him over.

We just love any recipe that starts with “a bag of that” and “a can of this.”  We used Ina Garten’s recipe, which calls for 14 oz each of shredded coconut and sweetened condensed milk.  14 oz of each is conveniently enough a bag and a can.

Dump the coconut in a large mixing bowl, then add a teaspoon of vanilla extract, followed by the can of condensed milk.

Stir all of these ingredients together until well mixed, like so:

Now, separate the whites from two large room temperature eggs and dump them into the bowl of your stand mixer, along with 1/4 teaspoon of kosher salt.

Ina says to whisk on high until you form medium stiff peaks.  We are . . . well . . . still working on our “peak” skills, but this consistency worked great for us.

Gently fold the egg whites into the coconut mixture.

Use an ice cream scoop to place balls of the mixture on a cookie sheet covered in parchment paper.

Bake in a 325 degree oven for about 25 minutes, or until they just start to brown nicely.

We decided to kick Ina’s recipe up a ‘nache (sorry, it’s late) and dip our macaroons in a semisweet chocolate ganache.  We dumped 2 cups of simmering heavy cream over 3 cups of semisweet chocolate chunks, let sit for 2 minutes, then stirred until we achieved a shiny mixture of smooth consistency.  We also mixed in a teaspoon of vanilla extract, and threw in tablespoon of freshly ground espresso beans just for fun.

Slightly browned on the outside, slightly chewy on the inside, and a rich sweetness balanced by the semisweet ganache: delicious.  Even the slight hint of espresso bean plays interestingly with the bright coconut flavor.  Try these soon.  But arrange for some friends to come over and help you eat them – they are sinful.

Ina’s Coconut Macaroons (yields 24 macaroons)

  • 14 oz sweetened shredded coconut
  • 14 oz sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra large egg whites, at room temperature
  • 1/4 teaspoon kosher salt

Espresso Ganache (yields a lot more ganache than you need)

  • 3 cups semisweet chocolate chunks
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon finely ground espresso beans
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6 Responses to Espresso Ganache Dipped Coconut Macaroons

  1. Daddy says:

    OK, now you have caused me to drool while reading a recipe. Not fair!!!

  2. Oooo, lovely! They look better than my latest effort…

  3. holy moly! those look so amazing. love the addition of espresso in the ganache.

  4. I rarely make desserts but this sounds like something I could do! Simple and SO delicious. Thank you for the idea.

  5. heather says:

    i’ve made ganache-dipped macaroons but not ESPRESSO ganache-dipped macaroons. you’ve incited a fierce craving.

    cheers (and thanks!),

    *heather*

  6. ELIZABETH LAKE says:

    I ABSOLUTELY “LOVE” COCONUT MACAROONS, AND WITH THIS ESPRESSO GANACHE???…….OMG!!!!……..THE CLOSEST THING TO “HEAVEN”!!!!!! I’M MAKING THESE TOMORROW!!! 🙂 THANK YOU! THANK YOU!!…..CAN’T WAIT!

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