Upgrade your Easter dessert this year!
The subtle flavor of curry enhances the sweetness of the coconut and most of your dining guests won’t even know that curry is in the dessert!
Coconut Curry Macaroons
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 2 teaspoons curry powder
- 1/4 teaspoon turmeric
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
- 1/2 cup dark chocolate chips
Preheat the oven to 325 degrees.
Combine the coconut, condensed milk and vanilla in a large bowl. Whip the egg whites, spices and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. While macaroons are cooling, melt the dark chocolate until smooth. Drizzle on top of the macaroons.
Serve and enjoy!
Post created by: Molly N.