Chocolate Dipped Coconut Macaroons

December 16, 2009


I made these delicious coconut macaroons last night. I actually used an intense dark chocolate because I didn’t have any bittersweet but I thought it worked really well. Also I’d recommend making them a little smaller than I did in the pictures {keep it to 1 inch}. They’re delicious but dense.

Macaroons from Emily Luchetti’s Stars Desserts
You can vary the taste of macaroons by the kind of honey you use.

1 cup egg whites
2 1/2 cups sugar
2 tablespoons honey
2 teaspoons vanilla extract
15 ounces shredded sweetened coconut
1 1/4 cups cake flour, sifted
8 ounces bittersweet chocolate

Whisk together the eff whites, sugar, honey, and vanilla extract in a large stainless steel mixing bowl.

Put the bowl over a pot of simmering water. Whisking occasionally, heat the mixture to the temperature of warm bath water.

Remove the bowl from the heat and fold in the coconut and the flour.

Refrigerate the dough until firm and mold it into 1-inc balls.

Preheat the oven to 300 degrees.

Line a baking sheet with parchment paper and put the cookies, several inches apart, on the pan. Bake them for 15 to 20 minutes, until golden brown. Cool the macaroons for about 10 minutes and then remove them from the pan.

Melt the chocolate over a double boiler. With a knife, speread a thin layer of chocolate on the bottom of each macaroon. Line another sheet pan with parchment paper and place the cookies, chocolate side down, on the pan.

Refrigerate the macaroons for about 1 hour, until the chocolate hardens.

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