If you love coconut, you love coconut macaroons!
They are super quick to make, and you can decorate them however you like, or keep them plain. I drizzled mine with chocolate, and I also dipped the bottoms of half of them in chocolate. There are a lot of recipes with condensed milk...this is not one of them. So if you like them super sweet, this may not be the one for you.
HOT TIP!
A great way to cut down on mess when drizzling: Put them on a cooling rack with parchment paper beneath it, then you can drizzle to your heart's content and clean up is easy! When you are dipping the bottoms, you can put parchment on top of the cooling rack, and place them right on it. Once the chocolate dries it will stay on the cookie.
Ingredients
400g sweetened shredded coconut
2 tsp. vanilla extract
46g unsalted butter, melted
133g sugar, divided
5 egg whites
90g dark chocolate (or semi-sweet if you prefer)
Tools
parchment paper
Step 1:
Preheat oven to 325F, and place rack in middle of oven. Line 2 baking sheets with parchment paper.
Step 2:
In a large bowl, combine coconut, butter, vanilla, and half of the sugar (66g). Set aside.
Step 3:
In a stand mixer with whisk attachment, whip egg whites on medium until foamy.
Add remaining sugar in a slow steady stream until soft peaks form. Turn mixer to high and whip until stiff peaks form. This should not take long.
Step 4:
Remove bowl from mixer and gently fold the egg whites into the coconut mixture with a spatula. DO NOT OVERMIX!
Step 5:
Use a cookie scoop (#40) to make 24 uniform balls. Place 12 on each cookie sheets.
Step 6:
Bake them, one sheet at a time, for 18-20 minutes, rotating cookie sheet half way through.
Step 7:
Let them cool completely in the pan.
Step 8:
Melt the chocolate.
-You can use a bain-marie, which is putting the chocolate in a heat proof bowl over a pot of simmering water and stir until melted. Do not let the water touch the bowl!
-Or you can just melt it in the microwave. Use 30 second intervals, stirring in between until melted.
Step 9:
Put melted chocolate in a piping bag, snip off the tip and decorate as you like!
You can also dipped the bottoms of the cookies in chocolate.
adapted from Magnolia Bakery
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