February 8, 2021 by Max Baroni
These homemade coconut and fonio macaroons, (not to be confused with the French macarons) are sweet, soft, and chewy on the inside with a little extra fonio crunch. Naturally gluten-free, these macaroons are simple to make, with just a handful of ingredients, and definitely feel like a special treat.
These keep well at room temperature for about a week in a cookie jar or tupperware. If you don’t have a microwave, melt the chocolate in a bowl afloat in boiling water, stirring frequently. To get a little extra crisp on the coconut, place under the broiler for 1 minute after baking.
- ¼ cup Yolélé Fonio, cooked and cooled according to package instructions
- 8 ounces shredded unsweetened coconut
- ⅔ cup + 2 tablespoons condensed milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate bar or disks
- 01 .
Preheat the oven to 350°F and line two baking sheets with parchment paper.
- 02 .
In a medium bowl, mix together the coconut, cooked fonio, sweetened condensed milk and vanilla extract. Place bowl in the fridge.
- 03 .
In a separate bowl, using a handheld or standing mixer, beat the egg whites until stiff peaks form. Take the mixture out of the fridge and use a large rubber spatula to fold the egg whites into the coconut mixture.
- 04 .
Using two large spoons, form little mounds of the coconut mixture and place on prepared baking sheets, about 1 inch apart. Bake for 20 to 25 minutes, switching the pans halfway from top to bottom, until the tops and edges are golden. Transfer to a wire rack to cool.
- 05 .
Melt the chocolate in a microwave-safe bowl, stopping and stirring at 15 second intervals, until just smooth and creamy.
- 06 .
Dip the bottoms of the macaroons in the chocolate and place back on lined baking sheets, chocolate side down. Allow the macaroons to cool in the refrigerator for about 10 minutes to allow the chocolate to set.