14 Jan 2011 Milk Chocolate Coconut Macaroons

Ever had a “Bounty” Bar?  If  you are a coconut lover, I sure hope you have!   “Mounds” bars and “Almond Joy” bars are OK in a pinch, but if you are a serious coconut lover, search out a Bounty Bar! It’s an English candy bar, so it is often found at stores like Cost Plus World Market, English specialty stores (of course) and grocery stores with a well developed International Foods section (I’ve seen them at larger Safeways), and I just found them hiding out at Indian grocery stores (and there is an Indian grocery store within walking distance of my home…!)

Did you find one? Good! Now that you’ve tasted a Bounty Bar, you  know the appeal of these Coconut Macaroons.  You know the joy of a creamy coconut filling enrobed in some seriously good milk chocolate. And I know you’ll want to make these, because you’ve realized that if you continue to pay exorbitant US prices for a UK Bounty Bar you are going to go broke rather quickly.  And, I know that you want to share the joy!

You’ll notice that some of my macaroons don’t have milk chocolate on them.  What was I thinking?!  LOL!  I was making a batch to share, and I thought that some people might not want chocolate on their macaroon.  I was wrong!

I found the original recipe at The Brown Eyed Baker (one of my favorite recipe websites) who adapted the recipe from a combination of Joy of Cooking and Baking Illustrated recipes.  I changed the chocolate to make it so this macaroon more closely resembles a Bounty Bar.

The Brown Eyed Baker said this recipe yields about 3 dozen cookies.  I got half that many.

Milk Chocolate Coconut Macaroons

For the macaroons:

2/3 cup sweetened condensed milk
1 large egg white
1½ teaspoons vanilla
1/8 teaspoon salt
3½ cups sweetened flaked coconut

For the chocolate dipping & drizzle-ing:

1 large Cadbury Milk Chocolate bar, chopped (about 4 oz)


1. Preheat the oven to 325°F. Line two cookie sheets with parchment paper.

2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.

3. With a small scoop, drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets.

4. Bake, one sheet at a time, until the cookies are light golden brown, 15 to 2o minutes.

5. Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.

6. Melt the chopped chocolate in the microwave on 50% power for 2 to 3 minutes.  Stir well.

7. Dip the bottoms of the macaroon in the melted chocolate.  Scrape off the excess chocolate. Place the macaroons a wax or parchment paper covered plate.

8.  Drizzle remaining chocolate over the tops of the macaroons.

9. Refrigerate the macaroons until the chocolate sets, about 15 minutes.

Thanks for stopping by my kitchen today!  Leave me a comment…, I’d love to know that you were here!

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One Response
  1. Laurie says:

    I LOVE chocolate macaroons! It’s dangerous for me to know that I can make them…. 🙂 Please don’t tell me you have an almond roca recipe too 🙂

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