German Chocolate Macaroons
Coconut Macaroons are covered with a Caramel and Chocolate Drizzle with Pecans; much like German Chocolate Cake Frosting.
Servings 10 Servings
Calories 336kcal
Ingredients
For the Caramelized Milk Drizzle
- 1 can sweetened condensed milk set aside 1/4 cup for macaroons
For the Macaroons
- ¼ cup sweetened condensed milk
- 2 egg whites
- 2 tablespoons all purpose flour
- 2 tablespoons sugar
- 2 tablespoons butter melted
- 1 teaspoon vanilla
- 1 pinch osalt
- 7 ounces sweetened, shredded coconut toast 2 oz; optional
- ½ cup toasted finely chopped pecans
For the Chocolate Drizzle
- 2 ounces Baker's Sweet German Chocolate
- 2 tablespoons butter
Instructions
To Make the Caramelized Milk Drizzle
- Put the sweetened condensed milk into a saucepan on medium low heat and simmer without boiling but whisking regularly for 30 minutes or just until milk starts to darken slightly. DO NOT let burn!
For the Macaroons
- Whisk together the sweetened condensed milk, egg whites, flour. sugar, butter, vanilla and salt in a medium bowl until well blended.
- Add the coconut and pecans and mix well. Chill dough for an hour.
- Preheat oven to 350 degrees.
- Scoop coconut mixture using 1/4 cup measure; form into balls and put on parchment paper or Silpat.Bake for 20-25 minutes, just until tops are golden brown. Remove from the oven and let cool for 5 minutes.
For the Chocolate Drizzle
- Melt the chocolate and butter in a small saucepan over LOW heat; stirring constantly. Keep warm on the lowest heat..
To Finish the Macaroons
- Drizzle the macaroons with the caramelized condensed milk; refrigerate for 5 minutes.
- Finish by drizzling with the melted chocolate then refrigerate for 5 more minutes.
- Devour.
Notes
You may have extra of the caramelized milk; save it for some ice cream!
Nutrition
Serving: 1Serving | Calories: 336kcal | Carbohydrates: 32g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 24mg | Sodium: 186mg | Fiber: 3g | Sugar: 24g