Here at Hirsh, we’re fans of unusual national holidays–particularly when there’s a sweet treat involved! May 31ist is National Macaroon Day, apparently, and since our Associate Director Debbie makes a mean macaroon, we wanted to share the recipe she uses. She got it from a friend, who uses this recipe from Food & Wine Magazine. With only 5 ingredients, it’s easy to put together and even easier to eat!

Coconut Macaroons
One 14-ounce bag sweetened shredded coconut
One 14 ounce can of sweetened condensed milk
1 teaspoon pure vanilla extract
2 large egg whites
1/4 teaspoon Kosher salt
4 ounces bittersweet chocolate, melted (baker’s note: I use Callebaut)

  1. Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
  2. Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely
  3. Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set or leave some plain.

Before you bake, read up on the history of macaroons over on the UC Davis Integrative Medicine website.

Bon appetit!

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