Strawberry Coconut Macaroons with Milk Chocolate
These moist and chewy chocolate-dipped strawberry coconut macaroons are an easy homemade treat for Christmas or Valentine’s Day. Bursting with coconut flavour, a hint of cream cheese, and fruity strawberry sweetness, they taste just like the famous Joghurette bar — only better! Whether you serve them on your holiday cookie tray or wrap them up as edible gifts, these chocolate-covered macaroons are guaranteed to impress.(Makes about 20 macaroons)
Ingredients
- 4 egg whites from large eggs
- 150 g / 1 ¼ cups powdered sugar
- 70 g / ¼ cup + 1 tbsp cream cheese at room temperature in the original recipe; I use quark
- 1 tsp vanilla paste
- 250 g / 3 cups shredded coconut unsweetened
- 15 g / ½ oz / about ¼ cup freeze-dried strawberries finely crushed
- 150 g / 5 oz / 1 cup milk-chocolate couverture or any good milk chocolate, melted for dipping
- Pinch of salt
Instructions
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Preheat the oven to 200 °C / 390 °F (top/bottom heat) or 180 °C / 355 °F (fan). Line two baking sheets with parchment paper.
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Whip the egg whites: Beat with a pinch of salt until stiff peaks form, then gradually add the powdered sugar until glossy and thick.
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Mix the dough: Gently fold in cream cheese, vanilla, shredded coconut and crushed freeze-dried strawberries. The mixture should hold its shape but still be creamy. I switch to a hand held whisk at this point.
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Form macaroons: Use two teaspoons or a small cookie scoop to place small mounds onto the baking sheets. If you feel the mixture is too liquid, place in the fridge for a couple of minutes. The coconut shreds will soak up some liquid but dont wait to long or the mix will separate.
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Bake: 10 – 12 minutes, until the peaks just start to turn golden. Let cool completely on the sheet.
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Dip in chocolate: Melt the milk chocolate and dip only the bottoms of the cooled macaroons. Let them set on parchment paper.