Chocolate-Dipped Coconut Macaroons � What a Difference an �O� Makes

I�ve always found it amusing that macaroons, which are one of the easiest cookies ever, has the same name, give or take an �o,� as the famously difficult macaron. 

Even though they have the same origin, which the Italian word maccarone (also where we get macaroni), they couldn�t be more different in texture, as well as the skill they require.

Since we did (and totally nailed) the hard one, I figured I should do the easy one, especially since I just got back from vacation, and something simple seemed like a really good idea. Speaking of easy, using sweetened condensed milk streamlines the operation, and produces a very nice texture, but if you can�t find it, there are many macaroon recipes that use white, or powdered sugar, so don�t let that slow you down.

Regarding the chocolate dip, you can just melt, and use any kind you like, but for that extra professional touch, I suggest tempering the chocolate before you dip.  There are many complicated demos online, which involve heating and cooling the chocolates using very specific temperatures, and they work great, but I generally don�t have the patience. 

Instead, I use a shortcut method that involves chopping up some dark chocolate into the size of peas, melting 75% of it, and then stirring in the other 25%, until it melts. That should get you pretty close, and at the very least you�ll have a firmer, snappier texture than if you just melted all the chocolate at once, and started dipping. Either way, I hope you give these easy coconut macaroons a try soon. Enjoy!

Ingredients for about 24 Chocolate-Dipped Coconut Macaroons:

3/4 cup sweetened condensed milk

1/4 teaspoon almond extract

1 1/2 teaspoons vanilla

1/4 teaspoon fine salt

1 large egg white

3 cups shredded unsweetened coconut

- Bake at 350 F. for 20 minutes, or until golden.