Today is a very happy day for
me everyone in Poland because it’s Fatty Thursday!! Basically, it’s an annual day where everyone just pigs out on Paczki (Polish donuts) and without one morsel of guilt. I’ve never seen so many donuts in my life. They were literally everywhere today.
Guys, this is a real thing!
So, I had myself two huge donuts today and after that I decided to take full advantage of this shameless day to make some Coconut Macaroons.
But I didn’t just stop at the basic Coconut Macaroons—oh no, that would be a severe shame to such a national day. I guiltlessly took the macaroons and dipped them in a bath of white chocolate and then generously drizzled them with some homemade Toffee Sauce.
They then rose up to Fatty Thursday.
White Chocolate Dipped Coconut Macaroons w/ Toffee Drizzle
Adapted from Ina Garten
14 ounces coconut flakes
14 ounces condense milk
2 egg white
1 tsp vanilla
½ tsp salt
6 oz white chocolate for dipping
Sticky Toffee Syrup
A Nigella Watson Recipe
¾ cup plus 1 Tbsp soft dark brown sugar
2 tablespoons dark corn syrup
¾ stick unsalted butter
2/3 cup heavy cream
Directions. For the macaroons:
Preheat the oven to 325 degrees.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites 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. Cool and dip in white chocolate. Cool again. Serve.
Direction for the toffee syrup:
Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy. Drizzle on macaroons .
Made with love,