While I’m on a Passover theme (and while I’ve been cooking for Passover all day), I thought it would be nice to add a recipe for coconut macaroons. I came across this recipe in People Magazine a few weeks ago and was pleasantly surprised at how easy it was! For a twist, I decided to turn these plain chocolate-dipped coconut macaroons into Rocky Road macaroons and give them as gifts to all my seder attendees (Yes, we had seder on a Sunday. I know it goes against all the rules but we aren’t exactly the most traditional bunch–these are Rocky Road flavored macaroons, after all :P)
The only slight problem with this recipe were the marshmallows. Some deflated after baking and caused the the macaroons to spread out. Using two small knives, we fixed this by smushing the macaroons back together to their original size.
These were delicious and I would love to try them again using different flavors. The coconut/cream base allows for lots of creativity which I like. What kinds of macaroons do YOU like to make?
“Dirty” Rocky Road Macaroons
Adapted by Emily & Karen from a recipe by Jill Zarin
2 (14 oz.) bags sweetened flaked coconut
1 (14 oz.) can sweetened condensed milk
2 tbsp light sour cream
1 ½ tbsp heavy cream
1 ½ tsp vanilla extract
1/4 tsp salt
2 tbsp cocoa powder
1 tbsp extra dark cocoa powder
2 cups mini marshmallows
1/3 cup mini chocolate chips
1/3 cup chopped pecans or walnuts
Preheat oven to 325 degrees. Line baking sheets with parchment paper. Don’t use a silicone baking mat or silpat.
In a large bowl, combine coconut, milk, sour cream, heavy cream, salt and vanilla. One ingredient at a time, gently fold in the cocoa powders, marshmallows, chocolate chips and nuts.
Using a small ice cream scoop, drop onto baking sheet in even sized balls. Bake for 20 minutes. Remove from oven and let cool.