I'm very excited to host a recipe from one of the coolest beauty bloggers I know, Jessica Palmer aka Polish & Pout! I've known Jessica for almost 10 years and in that time there are two things that stand out about her: her love of people and her eye for beautiful things. She gives great ideas on how to enhance your natural appearance and helps make people look amazing. Please welcome Jess as she shares her first tasty recipe on the interwebs!
Chocolate is yummy...combine it with coconut and it's phenomenal! Plus it has antioxidants in it right? So it's good for you ya? Yes, this is true. In fact, I am certain that chocolate makes you pretty. And trust me, I know pretty, I'm a makeup artist.
My mother-in-law makes amazing chocolate dipped macaroons, which results in me gaining 5 lbs everytime I see her...umm, I mean makes me lose 5 lbs (because chocolate makes you pretty remember?). And without fail, everytime she serves these tasty little morsels people are bombarding her asking her for the recipe. She always swears they are so easy anyone could make them. Is she right? Yes! In fact, I finally tried my hand at making them when I had some of my girlfriends over and they were a hit--insert everyone asking for the recipe again--they taste super without chocolate too by the way.
See...aren't they pretty? A treat for the eyes and the tastebuds! Be warned, my mother-in-law is an intuitive cook so her recipes are always a bit vague!
You will need:
- 2 14oz cans Sweetened Condensed Milk
- 2 teaspoons Vanilla Extract
- 2 to 3 14oz bags Sweetened Flaked Coconut
- (Special item: Parchment Paper)
- 2 16 oz bags Semisweet Chocolate Chips
- Vegetable Oil, a drop
Mix the first 3 ingredients together in a bowl. I used one full bag of coconut and almost all of the second bag. Use as much as you need until you get a nice thick, sticky "cookie dough" texture. Not too dry, you need the ingredients to stick together.
Roll about a tablespoon of the mixture in the palm of your hands into a ball and place onto a cookie sheet lined with parchment paper. Bake at 325 degrees until golden brown.
To dip in chocolate: make a basic double boiler and melt 2 bags of semisweet chocolate chips with a tablespoon of oil. Dip half of the cooled macaroon into the mixture (from the side, not the top). If the macaroon developed a "ruffle" on the bottom while it cooked then trim it off after cooling before you dip them! Return them to the parchment paper and cool completely.
Easy as pie...I mean easy as macaroons! By far my favorite treat and always impresses! Perhaps something to try today for Valentine's? Enjoy!