Coconut Macaroons Dipped in Chocolate

standard April 9, 2020 Leave a response
Chocolate dipped coconut macaroons

Let’s start with acknowledging that chocolate dipped coconut macaroons are no substitute for an overflowing Easter basket of treats. I know how hard and frustrating it is that, just about when the majority of people in the world are about to dip into a literal basket of chocolaty goodness, Jews all around the world are cleaning out anything bread or gluten related and preparing to eat cardboard bread substitute for a week. (I know, I know, Passover is about so much more, but, man, I grew up eating Peeps and Easter eggs and having to eat matzah dipped in chocolate instead is a very, very poor substitute.) But I promise that these coconut macaroons will help you forget the discrepancy even if just for a few minutes.

Next, let’s clear one thing up once and for all. Macarons (one ‘o’) are delicate little sandwich cookies with crisp and colorful shells. Macaroons (two ‘o’s) are made of delicious mounds of sweetened shredded coconut. Both are naturally gluten free, both are undeniably delicious, but only one, the macaroon, is a traditional treat during Passover.

The secret to good coconut macaroons is get the amount of sweetener just right, so the end result is not sickeningly sweet and to cook it just long enough to ensure that they’re neither crumbly nor gluey. The other secret is that you can eat these year-round, not just over Passover. Enjoy!

Please note, as with all things that require very few ingredients, the quality of the ingredients you choose is critical to the end result. My family and I are incredibly partial to Guittard chocolate, which is made locally, but easy to find almost anywhere. Can’t find it in your local grocery store? They sell it on Amazon.  (FYI, that is an affiliate link. If you purchase something from Amazon after clicking it, I will receive a tiny portion of the sale price.)

(Not in the mood for chocolate dipped coconut macaroons? Check out some of my other recipes!)

Print Recipe
Chocolate Dipped Coconut Macaroons
Perfectly sweet chocolate dipped macaroons, the perfect Passover desert or treat!
Chocolate Dipped Macaroons
Course Dessert, Snacks
Cuisine Quarantine Eats
Keyword Gluten Free
Prep Time 30 minutes
Cook Time 20-23 minutes
Passive Time 10 minutes
Servings
cookies
Course Dessert, Snacks
Cuisine Quarantine Eats
Keyword Gluten Free
Prep Time 30 minutes
Cook Time 20-23 minutes
Passive Time 10 minutes
Servings
cookies
Chocolate Dipped Macaroons
Instructions
  1. Spread unsweetened coconut flakes on a cookie sheet and broil in the oven until the flakes start turning golden brown (1-2 minutes). Be watchful! Because of its natural sugar content, coconut burns easily.
  2. While the coconut is under the broiler, whip the egg whites with the salt. Sprinkle in the sugar when the egg whites are about half-way. Keep beating until the egg whites are firm.
  3. Remove the toasted coconut flakes from the oven and preheat the oven to 325°F.
  4. In a large bowl, mix the sweetened condensed milk and vanilla extract. Add the toasted coconut until well combined.
  5. Carefully fold the beaten egg whites into the coconut mixture. It is ok if some of the egg whites are still showing. It's more important to not over-mix.
  6. Scoop little piles of macaroon batter onto parchment lined cookie sheets. Wet your hands to shape the macaroons into little domes. The macaroons will not spread much, so you don't have to worry about leaving a lot of space between each cookie.
  7. Bake for 20-23 minutes until the macaroons are golden brown. Place the cooked macaroons on a cooling rack until fully cooled.
  8. Either using a double boiler or a microwave, melt the semi-sweet chocolate until smooth and silky. Carefully dip each macaroon into the melted chocolate, scraping any excess chocolate off onto the sides of the bowl. Place dipped macaroons onto a parchment lined cookie sheet to set.
  9. Melt more chocolate and scoop into a small Ziploc bag. Snip off a tiny corner of the bag and drizzle chocolate across the top of the macaroons.
  10. Allow the chocolate to set before serving.
Recipe Notes

Macaroons can be refrigerated for up to a week. The batter can be made ahead of time and refrigerated before baking.

Easy Challah with a Stand Mixer

standard April 1, 2020 1 response

For years and years and years I relied on my sister’s amazing bread machine challah recipe. It never failed me…until it did and forced me to figure out how to make challah with a stand mixer. (Let’s be honest, I think it was more the bread machine failing than the recipe itself.)

The other day, struck by a sudden craving, I realized that I could probably tweak the original recipe to make challah with a stand mixer instead of the bread machine. After all, I use my mixer to make all sorts of rolls, no reason I couldn’t use it to make challah as well!

Took a little tweaking, but I managed to convert the recipe and, if I do say so myself, improve on it a little. This challah recipe doesn’t have much hands-on time, but does require a few hours of proofing time, so plan accordingly.

(Looking for something a little sweeter to bake? Check out my amazing chocolate chip banana bread recipe!)

Print Recipe
Stand Mixer Challah
If you have a stand mixer with a dough hook, making challah is a breeze!
Challah made with a Stand Mixer
Course Breads
Cuisine Quarantine Eats
Keyword Breads
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 1.5 hours
Servings
loaf
Ingredients
Course Breads
Cuisine Quarantine Eats
Keyword Breads
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 1.5 hours
Servings
loaf
Ingredients
Challah made with a Stand Mixer
Instructions
  1. Mix the yeast with the warm water and 1 Tbsp of sugar. Let it stand for 5 minutes on until the yeast has activated and the mixture is frothy.
  2. Pour the yeast mixture into the stand mixer bowl and add the rest of the sugar, the butter, the eggs and one egg yolk, the salt, and 2 cups of the flour. Using the dough hook, let the machine start mixing the ingredients together.
  3. If the dough looks too sticky, add more flour, 1/4 cup at a time until the dough starts to form into a ball and pulls away from the sides of the bowl.
  4. Allow the stand mixer to kneed the dough for 8-10 minutes. The dough will be ready when it's smooth and silky and bounces back when you press a finger into it. If you're not quite sure the dough is ready, you can always turn it out onto a floured surface and kneed it a little by hand. You want the dough to be supple enough to fold and kneed without too much strength. You don't want the dough to become tough. If you want to add chocolate chips to your challah, turn it out onto a floured surface and fold in the chocolate chips as you kneed it a few more times. (Sprinkle the chocolate chips on the dough, fold it over, stretch it out, sprinkle more chocolate chips, fold it over again and repeat until you feel your dough has enough chocolate chips spread out in it.)
  5. Cover the bowl of dough with a clean dishcloth and set in a warm space. (If it is cold where you are, you can preheat the oven to 200F, turn it off, and place the bowl in the warm oven with the door left open.) Let the dough rise until it has doubled in size. Usually takes a little over an hour.
  6. Punch down the dough and turn it out onto a floured surface. Cut the dough into three equal parts and roll or stretch them out into logs of equal length. Braid the three logs and tuck the ends under. Place your braided loaf onto a greased baking sheet, cover with a clean dishcloth, and allow to rise for another 30-45 minutes.
  7. Preheat oven to 375F and brush the top of the challah with a beaten egg yolk to give it a deep golden finish. At this point you can sprinkle your challah with sesame sees, poppy seeds, or just a sprinkle of kosher salt.
  8. Bake for 28-30 minutes. Cool on a cooling rack so the bottom doesn't become soggy.
Recipe Notes

There you have it. Easy challah with a stand mixer. Trust me when I tell you that nothing tastes better than bread that you made with your own two hands eaten straight from the oven, slathered with a healthy pat of butter or a generous dollop of Nutella.

Amazing Banana Bread with Chocolate Chips

standard March 27, 2020 1 response

While we are all stuck at home during this indeterminate amount of time, waiting as patiently as possible for the Covid-19 virus to run its course and the world to right itself, here at Casa de Rosenberg, we are increasing our baking frequency and our waistlines all at the same, totally unrelated, time. Rapidly waning bananas prompted me to create this recipe, made from a mish-mash of a whole bunch of other recipes that just didn’t have everything I wanted in a banana bread. Enjoy!

Print Recipe
Banana Bread with Chocolate Chips
Moist, chocolaty, and not too banana-y. The perfect quarantine treat!
Banana Bread with Chocolate Chips
Course Dessert, Snacks
Cuisine Quarantine Eats
Prep Time 20 Minutes
Cook Time 60-75 Minutes
Servings
Small Loaves
Course Dessert, Snacks
Cuisine Quarantine Eats
Prep Time 20 Minutes
Cook Time 60-75 Minutes
Servings
Small Loaves
Banana Bread with Chocolate Chips
Instructions
  1. Preheat oven to 350F and prepare one large or two small loaf tins.
  2. Combine all of the dry ingredients and set aside.
  3. With a hand or stand mixer, cream softened butter and sugars until light and fluffy.
  4. While still mixing, add the eggs one at a time, waiting for each to be well incorporated before adding the next.
  5. Beat in the sour cream (or yogurt) and vanilla extract.
  6. Beat in the mashed bananas.
  7. Slowly incorporate the dry ingredients, mixing until just combined. Do not overmix!
  8. Fold in the chocolate chips.
  9. Pour into the loaf tins and bake for 60-75 minutes. Your banana bread is ready to come out of the oven when an inserted knife or toothpick comes out clean of batter. (Your knife/toothpick will have melted chocolate on it.)
  10. Turn loaves onto a cooling rack and allow to cool. Loaves can be well wrapped up and frozen.