Black Sesame Coconut Macaroons
Black sesame coconut macaroons are mounds of sweetened coconut mixed with toasted, ground black sesame, baked to perfection and dipped in white chocolate.
Ingredients
- 1 cup black sesame seeds
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 egg whites, large
- 1 ½ cups white chocolate chips
- black sesame seeds to garnish
Instructions
- In a dry skillet over medium heat, toast the sesame seeds until fragrant and they taste toasted (you may not be able to smell them). Remove from the skillet. Set aside about 10 minutes to cool slightly.
- Once cool, to a blender or a small food processor, grind up the sesame seeds as fine as you can get them, as close to a paste as you can. Set aside.
- Preheat the oven to 325F.
- Combine the condensed milk, vanilla, ground sesame seeds, coconut and salt in a medium bowl and mix well.
- Using an electric mixer, beat the egg whites on high speed until medium-firm peaks. Fold the egg whites into the coconut mixture and make sure everything is blended well. Do not overmix as to deflate the egg whites.
- Using an ice cream scoop (about 1/4 cup), scoop the mixture onto a parchment lined cookie sheet, evenly spaced - about 12 macaroons. Sprinkle each with extra sesame seeds.
- Bake 30-40 minutes until golden brown. Remove to wire racks to cool completely.
- Once the macaroons have cooled, melt the white chocolate in a shallow bowl and dip the bottom of each macaroon into the chocolate. If desired, then dip the white chocolate into more toasted sesame seeds.
- Store in an airtight container.