There are some national holidays where we just cook on impulse. There are others that require some serious thought–like, “Is it really worth the trouble to make macaroons for National Macaroon Day?” As it turns out, the answer is yes. Kids get a kick out of plopping the mix down, and this particular recipe involves chocolate chips. Children always enjoy being put on chocolate chip duty. (There’s also coconut here, but that’s easy enough to leave out of the recipe. Not all children like coconut.) [photo via TwoPeasAndTheirPod]
It turns out that there’s a story to macaroons, as well. The flourless cookie with a history that dates back to the French revolution. There were two nuns who sought asylum in France, and they baked and sold these cookies to pay for their room and board. Since then, various cultures have embraced the macaroon. Since there’s no flour, it’s a real favorite during Passover. Actually, we’re a little surprised that National Macaroon Day isn’t in April–but this recipe for Salted Caramel Toffee Coconut Macaroon Dipped In Chocolate (from the great site TwoPeasAndTheirPod) makes for a great summer treat. We didn’t realize the recipe’s name went on for so long, though…
- 1/3 cup salted caramel sauce
- 1/3 cup sweetened condensed milk
- 1 egg white
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups sweetened coconut
- 1/2 cup toffee bits
- 2 cups chocolate chips
1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
2. In a large bowl, stir together the salted caramel sauce, sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and toffee bits and mix well.
3. With a spoon, scoop up about 2 tablespoons of the coconut mixture and place onto the prepared baking sheet. Form the cookies into mounds that have a peak at the top. Use your hands to gently squeeze the dough together to create a slight point at the top. Your hands will get sticky, but that’s ok:)
4. Bake the macaroons for 17 to 20 minutes, or until slightly golden brown. Cool the cookies on the baking sheet for about 5 minutes or until they are firm and set. Transfer to a cooling rack and cool completely.
5. Melt chocolate chips in a microwave safe bowl. Make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth. Lay out a large piece of parchment paper or wax paper. Dip the bottom of the macaroons into the chocolate-just so the bottoms are covered. Set dipped cookies on the paper to dry. Dip all of the cookies and let them sit on the paper until completely dried.
This recipe yields about 18 macaroons. These can be made a day ahead, as they stay good for 2-3 days. Leftovers should be stored in an airtight container.