These goodies are very similar to a coconut macaroon. And, who can resist a macaroon? But, coconut macaroons are stale and outdated, so I had to try my hand at something a little different. Even though I do love coconut, the thought of chewing on a mouthful of it is not all that appealing. That’s why I added pecans to this recipe. I wanted an updated version of the classic macaroon with a little crunch in the center and a dark chocolate drizzle to make it even more special.
When I tell you that this recipe cannot get any easier, I’m not lying! Honestly, your kids could make this and the only help they would need is with the baking.
- 14 ounces shredded, sweetened coconut
- 2 egg whites
- 1 can condensed milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- 2 tablespoons milk
- 1 cup dark chocolate, melted
- Get yourself a large bowl and measure all of the following into it: coconut, condensed milk, salt, vanilla, egg whites, pecans, and milk. Stir until all combined.
- With an ice-cream scoop, place each mound on a lined baking sheet. Don't worry about leaving a large space in between because these cookies will not spread too much at all.
- Bake them off at 325 degrees for 20 - 25 minutes.
- Keep an eye on them after the 20 minute mark. You want them to be golden on top, but they will burn quickly if you don't pull them out of the oven in time.
- Allow them to cool slightly on the baking sheet for 2-3 minutes and then transfer them to a wire cooling rack.
- Allow the mounds to completely cool before drizzling with the melted chocolate.
- For this step, melt the chocolate in a double boiler.
- Transfer the melted chocolate to a sturdy Ziploc bag and cut a very small hole in the corner of the bag.
- Applying very little pressure, hover the bag of chocolate over the cookies and create any drizzling pattern you'd like.
- Place the cooling rack in the refrigerator for one hour to allow the chocolate to completely set.
Now, they’re ready to eat! These delicious mounds will not last long, but if your home is void of sugar monsters, you can easily freeze these and take them out to thaw as needed. I’m thinking I might make these again and use coloured chocolate drizzle to fit the occasion. Enjoy!