ShareThis

Sunday, December 27, 2015

Chocolate Dipped Coconut Macaroons







































Recipe by David Lebovitz, blogger and author, My Paris Kitchen

This was a very busy holiday season, and I just didn't have time time I have had in the past to make ALL the cookies I typically make. However, it's not Christmas without Christmas cookies, so I made a batch of "adult" cookies for the table for after dinner. These may look complicated, but they really are very simple. Add the ingredients in the pan, cook them up, cool them down, roll into balls, bake, cool, dip in chocolate. You will have time in between the steps to rest and do other things, so it's not overwhelming. Bring them to the next dinner party you're invited to, serve them at your next get together, or just make them because you have some time over a slow weekend. Enjoy!

In a large fry pan, stir together:

4 large egg whites
1 1/4 cups (10 oz./315 g) sugar
1/4 tsp. salt
1 Tbs. honey
2 1/2 cups (9 oz./280 g) unsweetened shredded dried coconut
1/4 cup (1 1/2 oz./45 g) all-purpose flour

Heat over medium-low heat, stirring constantly, scraping the bottom as you stir. When the mixture just begins to scorch at the bottom, remove from the heat and stir in:

1/2 tsp. vanilla extract

Transfer to a bowl and let cool to room temperature. (At this point the mixture can be chilled for up to 1 week, or frozen for up to 2 months.) If not baking right away, bring dough to room temperature, or close to it, to make it easier to work with.

When ready to bake, preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.

Using a spoon and your fingers, form the dough into 1 1/2-inch (4-cm) mounds and arrange them evenly spaced on the prepared baking sheet. Bake until deep golden brown, 18 to 20 minutes. Transfer the pan to a wire rack and let cool completely.

Line a baking sheet with plastic wrap.

In a clean, dry bowl set over a pan of simmering water, melt:

2 oz. (60 g) semisweet chocolate, chopped

Dip the bottom of each macaroon in the chocolate and set the cookies on the prepared baking sheet. Refrigerate until the chocolate is set, 5 to 10 minutes. Makes about 30 cookies.

Ingredients:
4 large egg whites
1 1/4 cups (10 oz./315 g) sugar
1/4 tsp. salt
1 Tbs. honey
2 1/2 cups (9 oz./280 g) unsweetened shredded dried coconut
1/4 cup (1 1/2 oz./45 g) all-purpose flour
1/2 tsp. vanilla extract
2 oz. (60 g) semisweet chocolate, chopped

No comments:

Post a Comment