Impress your family and friends with this yummy dessert. The BEST part – it takes under 5 minutes to assemble. This is also a great recipe to make with your kids!
Coconut Macaroons with Dark Chocolate Drizzle
Ingredients
- 2 egg whites from large eggs
- 2 cups sweetened coconut flakes
- 1/2 cup sugar
- 1 Tbsp vanilla
- 1 ounce dark chocolate from a chocolate bar
Instructions
- Preheat oven to 350°.
- Put the egg whites in a medium bowl and slightly beat with a fork.
- Add the coconut, sugar and vanilla to the egg whites and mix with fingers that you have moistened with water for easier handling.
- Form a heaping tablespoon of the batter into a ball and place on a cookie sheet lined with parchment paper. This will make 12 macaroons.
- Bake cookies for about 15-20 minutes until they are lightly browned on the top. Put on a rack to cool.
- Once the cookies have cooled, microwave the chocolate for about 20 seconds. Check and see how melted the chocolate looks. Microwave in 20 second increments until chocolate is the desired consistency. Stir the chocolate and drizzle over the macaroons with a fork.
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This unique and tasty recipe comes from our friend, Skye, who lives in Australia. Skye has shared many delicious recipes with us – thanks, Skye, keep them coming!
There are no eggs or butter in this recipe, yogurt is used for moisture. Don’t use overly ripe bananas, mashing medium-ripe bananas gives just the right consistency.
Aussie Coconut Banana Loaf
Ingredients
- 7 ounces Greek-style yogurt
- 1 ⅓ cup unsweetened coconut
- pinch salt
- 3 bananas medium ripeness, mashed
- 3/4 cup sugar
- 1 cup + 3 Tbsp self-rising flour
Instructions
- Preheat oven to 350°.
- Spray loaf pan with cooking spray.
- Mix yogurt, coconut and salt in large bowl.
- Add mashed bananas and sugar and blend.
- Let sit for 20-30 minutes (to moisten coconut).
- Fold in flour and spoon batter into the pan.
- Bake on center rack for one hour or until toothpick comes out clean. Remove from oven and let rest 5 minutes.
- Turn onto a wire rack to cool.
Notes
This recipe is reminiscent of the classic chocolate and coconut flavors of Mounds and Almond Joy bars. It can be made with or without almonds because as the saying goes, “Sometimes you feel like a nut … Sometimes you don’t.” Which bar was your favorite?
Mounds bars were introduced in 1920 by Peter Paul in New Haven, Connecticut, and quickly became a best seller. Though Peter Paul made other bars over the years, the only two that remain are Mounds and the sister milk chocolate and nut bar, Almond Joy, which was introduced in 1946. In 1978 Peter Paul merged with Cadbury and then in 1988 Cadbury sold it off to Hershey’s, who continues the production today keeping the Peter Paul name on the product.
The original slogan, “Indescribably Delicious,” was created when Mounds ran a contest to come up with the best two words to sell a candy. Leon Weiss, the person who came up with the slogan, won $10, while Mounds went on to use the slogan in advertising and on the wrappers, still continuing today.
Serve this “grown-up” dessert at your next get together!
Delectable Coconut and Dark Chocolate Tarts
Equipment
- 8 - 6 oz. ramekins
Ingredients
- 2 egg whites
- 1/2 cup sugar
- 2 cup unsweetened shredded coconut usually in the organic section
- 1 ¼ cup heavy cream
- 10 ounces quality dark chocolate 72% cacao, chopped
- 1/4 cup slivered almonds optional
- raspberries or blackberries for garnish
Instructions
Coconut Shell
- Preheat oven to 350°.
- Place egg whites, sugar, and coconut in a bowl and mix.
- Place 8 (6 oz. capacity) ramekins on a cookie sheet.
- Put a little more than 1/4 cup of coconut mixture in each ramekin.
- Either using the back of a spoon or dampened fingers, push coconut up the sides and bottom of ramekin, forming a shell.
- Bake in the oven for about 10 - 12 minutes. Cool on a wire rack.
Chocolate Filling
- In a saucepan over medium heat, cook cream until it almost comes to a boil. Take off heat and add chocolate.
- Stir until chocolate has melted (if using almonds, add after chocolate has melted).
Assembly
- Pour chocolate into the tart shells. Place in the freezer for about 15 minutes until chocolate sets.
- Place in the refrigerator until ready to serve.
- Top with fresh berries.
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