Sesame Matcha Dipped Macaroons

What’s a girl to do with some extra sweetened condensed milk, matcha and dessicated coconut? Why, make macaroons, of course.  The macaroon (not to be confused with the French macaron, for the love of Pete. Or Pierre, as the case may be) is one of the most foolproof baking recipes there is.  As long as you get your ingredients in there in one quantity or another and the dough is the right consistency, you’re golden (-brown, har har for the baking jokes).  This means that you can experiment pretty readily with whatever coconut-complimenting ingredients you have around.  I made these right before I moved from Cape Town to the US, when I had to finish up the matcha that I had absolutely 0 room to bring back with me.  Although the dip turns out to be a bit mad-science green, they’re lekker (Afrikaans for ‘the best’ or ‘cool’) and above all, so easy to make.

Sesame Matcha Dipped Macaroons
makes about 24 macaroons
adapted from Joy of Cooking

For the macaroon:

2/3 +/- cup sweetened condensed milk
1 large egg white
3 tsp vanilla extract
1/8 tsp salt (optional)
3 ½ cups shredded unsweetened coconut
1/3 cup sesame seeds, white

For the dip:

1 bar or 220g white chocolate (I used Cadbury Dream, but any decent white chocolate is fine)
2 tbsp matcha (buy here, and add more if you like yours extra matcha-y)
black sesame seeds, to garnish

Preheat oven to 325F.  Grease or line two cookies sheets.  Mix all macaroon ingredients together until they are uniformly combined.   At this point, the dough should be nice and sticky, clumping together in the bowl.  If it isn’t, add more sweetened condensed milk (I’ve found that the amount I need varies depending on the type of coconut I buy; finer shreds seem to need less).  Make golf-ball-sized pieces of dough by squeezing together in your hands and place about 2’’ apart on the cookie sheet.  Bake, 1 sheet at a time, until the tops are golden brown, 20-24 minutes.  Let stand briefly, then remove to a rack to cool.

Once the macaroons are cool, heat white chocolate in a double boiler.  Feel free to jerry-rig one out of any heat proof bowl and a saucepan; just make sure the water doesn’t touch the bottom of the bowl, even when boiling.  While chocolate is melting, cover a plate with waxed paper or parchment paper.  Once chocolate is melted, add in matcha and stir until evenly combined.  Dip in macaroons about halfway; immediately garnish with a pinch of black sesame seeds.  Set dipped macaroons on waxed paper.  Wait until chocolate has solidified, then enjoy.

Note: Macaroons keep for about a week, though I’ve never been able to make mine last for that long.  If at first they seem too crispy or dry, leave out overnight and the coconut will absorb a bit of moisture.  After that, store in an airtight container.

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One thought on “Sesame Matcha Dipped Macaroons

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