COCONUT MACAROONS W/NUTELLA

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by Debra on December 2, 2010

Musical pairing – Let It Snow by Ella Fitzgerald

I guess I was a weird kid because one of my favorite candy bars was Almond Joy – I love coconut – and coconut plus chocolate plus almonds? Uhm, yes please. I don’t eat candy bars anymore but I still love coconut – especially coconut macaroons.  But until a couple of years ago, I bought coconut macaroons from the store because I was terrified to try and make them at home . . . it was those dang terms that threw me: ‘medium-firm peaks’ in reference to whipped egg whites and the ever elusive ‘fold’. Now the way I see it, if you’ve never whipped an egg white, how the heck are you supposed to know what ‘medium-firm’ looks like as opposed to ‘soft’ or ‘stiff peaks’, whaaaa?  And ‘fold’?  Isn’t that something you do with the never-ending pile of laundry??  Sigh . . . so I bought macaroons from a box.
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But Ina changed all that . . . Ina and her cookbooks.  And then my coconut macaroon world was turned upside down when I discovered that - GASP -there were only FOUR INGREDIENTS to coconut macaroons – hey Abby Dodge, did you hear that?!!!  Now I know what you’re thinking . . . you’re thinking, ‘Debra, I count six ingredients’ . . . and you’d be right except that the cookbook gods deem you don’t need to count things like salt or pepper . . . and I added the Nutella drizzle ‘cuz that’s how I roll.  So originally, these little gems can be made with four ingredients. And you basically dump, stir, scoop and bake – exactly my kinda baking!
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And for whatever reason, I always make these for the holidays . . . which is why Nutella seemed appropriate . . . not that Nutella is reserved only for the holidays . . . nope . . . Nutella is an ‘all-season’ kinda ingredient!  So head to the kitchen and in about an hour you’ll have some of the best coconut macaroons you’ve ever eaten!
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COCONUT MACAROONS
Barely adapted from Barefoot Contessa Family Style
Makes 20 to 22 cookies
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INGREDIENTS:
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk (NOT evaporated)
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
¼ teaspoon kosher salt
Nutella for drizzling (about 1/4 cup or a little less)
SMITH BITES NOTE: I warmed the Nutella in the microwave for 30 seconds, gave it a stir, another 30 and then just drizzled with a fork.  It will not be liquid like a ganache so work quickly – and you may have to warm again to complete the macaroons.
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Preheat oven to 325 degrees
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.METHOD:
Combine the coconut, condensed milk and vanilla in a large bowl.  Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.  Carefully fold the egg whites into the coconut mixture.
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Drop the batter onto sheet pans lined with parchment paper using either a 1-3/4 inch ice cream scoop or two teaspoons.  Bake for 25 to 30 minutes at 325 degrees until golden brown.  Cool and serve.
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The cookies will stay fresh for a few days if wrapped well and left at room temperature.
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You might also like:
Decorating Cookies w/Kids – She Wears Many Hats
Peppermint Brownies – My Baking Addiction
Gluten-Free Cookie Roundup – Sensitive Pantry
Fruit Cake Cookies – Merry Gourmet

© 2010 – 2011, Debra. All rights reserved.

Leave a Comment

{ 33 comments… read them below or add one }

Isabella August 16, 2012 at 11:58 am

Is there any substitute for condensed milk?

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Debra August 19, 2012 at 1:52 pm

Hi Isabella ~ you can make your own sweetened condensed milk by using 3/4 cup sugar, 1/2 cup water and 1-1/8 cups of dry powdered milk. Boil for 20 minutes, cool. If you’re asking for a no-sugar substitute, I don’t know of one. Thanks so much for stopping by!

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Kim December 8, 2010 at 11:01 am

These are beautiful! And Nutella sends them over the top.

Also – Just about 2 minutes ago, one of my office colleages walked by to say, “when can you bring in some macaroons?”

So you can see how timely this post is. Because I cleaned out my pantry (for the first time since 2007) this weekend, and inventoried, and now know for a fact I have some (still good) shaved coconut.

Guess what I’ll be making this month?!?!?? :-D

[K]

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Robyn | Add a Pinch December 7, 2010 at 8:50 pm

Swoon!

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Merry Jennifer December 4, 2010 at 1:22 pm

I’ve always been intimidated by the whole whipping egg whites thing, too. I guess I just need to give it a go. And I love Almond Joy! :)

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Marly December 4, 2010 at 8:37 am

These macaroons look so sweet and innocent. They could probably go down very easily…like a chocolate martini! I’m afraid I would be the kind of person who could easily have one too many of these! They’re low calorie, right???? Yummmm!

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Nancy@acommunaltable December 4, 2010 at 1:19 am

Hah!! So glad to meet a fellow coconut fan!! As a kid, I loved mounds bars – something about dark chocolate and coconut… oh my!!!

These look right up my alley – I’ve made ones similar to this but w/o the egg whites and with pecans and mini chocolate chips… so these are definitely going to be on my list to try very soon!!

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Nisrine | Dinners & Dreams December 3, 2010 at 6:00 pm

I LOOOOVE these macaroons with a drizzle of nutella. I want them. I’ve got to make them. Thanks for sharing!

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Kristen December 3, 2010 at 11:48 am

These look to die for, Debra!

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bridget {bake at 350} December 3, 2010 at 8:48 am

Oh MY! you ARE dangerous!!!

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Lana @ Never Enough Thyme December 3, 2010 at 8:12 am

Fellow Almond Joy lover here. Gorgeous macaroons and the Nutella just puts it way over the top! Very nice.

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Mardi@eatlivetravelwrite December 3, 2010 at 6:50 am

These look lovely – I am not a huge macarOOn fan but I do like me some nutella. Like bacon, makes everything better. I think these would be my cup of tea!

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Anna Johnston December 3, 2010 at 6:25 am

Coconut Macaroons….. Oh yes please :)

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Avery December 2, 2010 at 3:34 pm

Remember that macaroon from that last place we stopped in Charleston? These look as good as that one was– and that’s saying something!

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Debra December 2, 2010 at 3:53 pm

Avery – those macaroons were my inspiration!! You are just too smart!

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kitchenarian December 2, 2010 at 3:01 pm

I also ate Almond Joy candy bars as a child AND I love macaroons now. Beautiful pictures. I think I need to whip up some of these soon. Thanks for the inspiration.

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Rachel December 2, 2010 at 2:48 pm

I’m not always a fan of coconut – mostly when it’s not toasty but since these are baked I think it’d be a safe bet to try. And the drizzle makes them so much prettier!

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Monet December 2, 2010 at 12:57 pm

So I know what I’m picking up at the grocery store! These look just amazing, and like you, I have such a fondness for almond joys. I can’t wait to give these a try. They are the perfect holiday treat. Thank you for sharing. I hope you have a great day!

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Tickled Red December 2, 2010 at 12:18 pm

Oh my goodness!! Those look sinfully delicious :)

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Wendi @ Bon Appetit Hon December 2, 2010 at 12:05 pm

No disrespect to Ina, but I have an even easier recipe. No fussing with peaks or folding or condensed milk. For real. http://bonappetithon.com/2010/10/25/coconut-macaroons/

And if you ever get a hankering to make your own Almond Joy, I’ve got you covered there too. http://bonappetithon.com/2010/08/02/food-memories-aunt-nellies-candy/

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Shaina December 2, 2010 at 11:47 am

I’m already in love with coconut macaroons. With Nutella? ::swoon::

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The Rowdy Chowgirl December 2, 2010 at 11:42 am

I love Almond Joy too–and those coconuty girl scout cookies. I want you to come over to my house and make these right away! I’ll start the coffee pot…

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beth aka confusedhomemaker December 2, 2010 at 11:38 am

You had me at Nutella. Really, I can’t wait to make these.

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Heather @ Multiply Delicious December 2, 2010 at 10:11 am

Beautiful! What a fabulous combination of flavors too. Nutella + Coconut = YUM! Great cookie for the holiday season too.

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My Man's Belly December 2, 2010 at 10:05 am

We must be twins separated at birth. My favorite candy bars were Mounds and Almond Joys. And I’m a total sucker for a freshly baked macaroon. So much more doable than the maccaron. ;)

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Kat December 2, 2010 at 10:01 am

such a pretty addition to the cookie tray.

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Renee (Kudos Kitchen) December 2, 2010 at 9:55 am

To die for! ALL my favorites all rolled (or should I say spooned) together in one cookie? Must. Make. These!!!

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Megan December 2, 2010 at 9:51 am

You almost have me convinced to get up and make these now. Too bad I had a little distraction called a job or I would be in the kitchen this morning. I’ll be dreaming of a Nutella drizzled macaroon all day! :)

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foodwanderings December 2, 2010 at 9:44 am

Dear Debra, This is and was one of my all time favorite desserts and I am not a dessert person with few exceptions. Thanks for sharing this recipe and I will definitely mark it as a favorite!! Shulie

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RJ Flamingo December 2, 2010 at 9:29 am

We love coconut around here, too – and Almond Joy is my husband’s favorite. Obviously, that makes macaroons his favorite cookies, too. :-) Loving your Nutella drizzle, ’cause hey! it’s Nutella! :-)

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Maria December 2, 2010 at 9:18 am

The addition of Nutella makes these perfect!

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Amanda December 2, 2010 at 9:10 am

Beautiful!! This is one of the MUST TRY NOW recipes!!!

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Amy | She Wears Many Hats December 2, 2010 at 9:03 am

I’ve never made them for the same reasons! But now…oh my… My husband is a big coconut fan too. YUMMY!

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