Coconut is one of those ingredients that you either love or hate. I happen to love coconut, after all Samoas are my favorite Girl Scout cookie. Today I made macaroons (not to be confused with macarons) for the first time and let’s just say it was a success.
The perfect macaroon has a toasted exterior with a chewy center, not too sweet and certainly not bland—the coconut flavor has to be evident. To achieve this balance, I used a mixture of sweetened and unsweetened shredded coconut with cream of coconut, unbeaten egg whites and a dash of corn syrup and vanilla.
Since the coconut macaroons were not overly sweet, I dipped the bottoms in chocolate for a little extra something (don’t worry they are just as good without the chocolate too!) And, for Easter weekend, I made half the batch into nests holding mini Cadbury eggs because when do I ever pass up the opportunity to add festive touch?