CHOCOLATE COCONUT MACAROONS
2 cups sweetened condensed milk
3 tbsp egg whites*
½ tbsp vanilla extract
⅓ cup GUANAJA 70%, melted**
3 ¾ cups unsweetened shredded coconut
⅛ tsp salt
20 chocolate feves or squares
- Combine the sweetened condensed milk, egg whites, vanilla extract and melted chocolate in a bowl.
- Mix well with a spatula, then pour over the shredded coconut and salt.
- Mix until all the coconut is coated.
*Chef’s Tip: Liquid egg whites are easier to scale and best in this recipe.
**Chef’s Tip: melt the chocolate and then measure. Any Valrhona dark chocolate can be used in this recipe without adjusting the quantity of chocolate.