There are so many macaroon recipes out there, try your favorite, or use this easy one! I
Coconut Macaroons Dipped in Chocolate
Ingredients
- 4 large egg whites
- 2 teaspoons vanilla
- 2/3 cup sugar*
- 1/4 cup all-purpose flour
- 3 1/2 cups desiccated coconut (available at health food stores) *
- 2 tablespoons butter
- 5 ounces dark chocolate, chopped
Heart shaped cookie cutter
Preparation
In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar, and flour until well blended. Stir in coconut.
Holding cookie cutter on parchment lined baking sheet, fill with about 1heaped tablespoon of coconut batter for a small heart and 2 tablespoons for a larger one. Gently press mixture down so the thickness is even across the cookie. Slowly lift off the cookie cutter using the spoon to help press the cookie through onto the parchment. Keep them about 2 inches apart, though they shouldn't spread much.
Bake in a 325° oven until macaroons are golden, about 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer macaroons to racks to cool completely.
In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 minutes. Hold a macaroon on one edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a waxed paper-lined baking sheet. Repeat to dip remainder. Chill, uncovered, until chocolate is firm, about 30 minutes.
Makes about 24 small hearts or 12 large hearts
* If you can't find desiccated coconut, use the regular shredded kind, but decrease the sugar by about 1/2. Or leave it in if you like them really sweet!
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