Shaggy Dogs

The recipe for these incredibly light, tender and chewy coconut “macaroons” came from a children’s cookbook we had when I was a child. We loved them back then and we still love them today.

“Shaggy Dogs” (as these were called in the cookbook) are made from little squares of sandwich bread (unlike traditional macaroons which use egg whites and flour) that are dipped in sweetened condensed milk and coconut and then baked until toasty. This recipe is easy, very kid-friendly (albeit sticky) and so delicious.

Serve with an Easy Chocolate Sauce.

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INGREDIENTS:

6 slices sandwich bread
1 14-ounce can (392 g) sweetened condensed milk
2 cups (98 g) sweetened flaked or shredded coconut

Optional – Easy Chocolate Sauce for dipping

INSTRUCTIONS:

– Preheat the oven to 350°F (177°C). Grease a baking sheet with cooking spray or line with parchment paper or a Silpat.

– Trim the crusts off each slice of white bread. Cut each slice into 9 squares for small cookies or 4 squares for large cookies.

– Pour the sweetened condensed milk into one bowl and the shredded coconut into another.

– Dip each bread square into the sweetened condensed milk, coating both sides. Then dip into the coconut, coating both sides. Place onto the prepared baking sheet.

– Bake for 10 to 15 minutes or until the coconut is toasty and browned at the edges.

– Let the shaggy dogs cool on the pan for about 10 minutes before removing onto a cooling rack.

Serve with Easy Chocolate Sauce, if you like.

TO STORE:

– Store at room temperature in an airtight container between sheets of parchment paper .

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EASY CHOCOLATE SAUCE

This chocolate sauce is smooth, chocolatey and couldn’t be simpler to make. This recipe uses semi-sweet chocolate, but feel free to use dark, milk or even white chocolate.

INGREDIENTS:

1 cup (168 g) semi-sweet chocolate chips
1 cup (240 ml) heavy cream

INSTRUCTIONS:

– Place the chocolate chips in a heatproof bowl. Set aside.

– Heat the cream in a small sauce pan just until it is steaming and little bubbles are forming around the edges. Do not boil.

– Pour the hot cream over the chocolate chips. Let sit for a minute or two and then stir with a wooden spoon or rubber spatula until the chocolate is completely melted into the cream and the mixture makes a smooth sauce. Make sure to scrape the bottom and sides of the bowl occasionally, as well.

Serve while slightly warm.

This chocolate sauce may set after a few hours into a soft spreadable texture. Just warm up in the microwave at 50% power in 10 second bursts, stirring between bursts, to bring it back into a sauce.

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