Coconut Macaroons: Preheat
your oven
to 350 degrees F (180 degrees C) and line two baking sheets with parchment
paper.
In a large bowl whisk the
eggs until well beaten. Whisk in the sugar, salt, and vanilla extract. Finally,
stir in the dried coconut, making sure that all the coconut is thoroughly moistened.
Place mounds (about 1
tablespoon) (15 grams) (I use a small cookie scoop) of the batter on the parchment-lined
baking sheet, spacing several inches apart. Bake for about 15
to 18
minutes or until golden brown.
Remove from oven and place on a wire rack to cool completely.
Chocolate Coating: Place the chopped
chocolate and butter in a heatproof bowl. Place over a saucepan of simmering
water and melt.
Then dip or spread the bottoms of each
macaroon with the melted chocolate. Place the macaroons, chocolate side down, on
a parchment lined baking sheet. Refrigerate the cookies for about 15-30 minutes,
or until the chocolate hardens. Can be covered and stored for several days at
room temperature or in the refrigerator.
Makes about 20 to 24
Macaroons.
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Coconut Macaroons:
2 large eggs
(100 grams out of shell),
at room temperature
1/2 cup (100 grams) granulated white
sugar
1/8 teaspoon salt
1 teaspoon
(4 grams) pure vanilla extract
3 cups (210
grams) sweetened
dried coconut, shredded or flaked or 3 cups (150 grams) unsweetened
dried coconut, shredded or flakes
Chocolate Coating:
4 ounces (115 grams)
semi-sweet or bittersweet chocolate, coarsely chopped
1/2 teaspoon butter, coconut oil, or shortening |