I have decided that coconut macaroons are way easy. Which is weird. I didn't think they would be. They have very few ingredients, one of which I am leaving out next time (the salt) and they really don't take long at all to put together. And they seem somewhat healthy if you don't count the sugar and the chocolate I dumped on top.
If you know me at all, you were expecting the chocolate version. Oh and of course I halved the recipe. They were slightly too salty for me (I looked and my coconut has salt in it too and I am wondering if all sweetened coconut has salt or if it some brands contain more salt than others), if I add salt next time it will be a pinch rather than the 1/4 tsp and I imagine they would be nothing short of heavenly. If I have had coconut macaroons before, I couldn't tell you. If the were this good I am positive I would have remembered. In my opinion, they NEEDED the chocolate, but that's me, all about the chocolate. Next time I might try some with milk chocolate too, just to compare. I will eventually just turn them into an Almond Joy and be the happiest of
campers bakers. (I am sensing a trend with this strike-through nonsense business.)
I wonder if the coconut could be toasted first and then bake the macaroon at a lower temp for longer? I LOVE toasted coconut and it seemed that just a few of my pieces got toasted.
HERE. And if you like coconut, I think you should.