Chocolate-Dipped Coconut Macaroons |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 30 |
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Chocolate and coconut are so good together. Ingredients:
4 large egg whites |
1 1/3 cups sugar |
1/2 teaspoon salt |
1 tablespoon vanilla |
2 1/2 cups sweetened flaked coconut |
6 tablespoons all-purpose flour |
8 ounces bittersweet chocolate, chopped |
Directions:
1. In a saucepan, stir together egg whites, sugar, salt, vanilla, coconut and sift in flour.
2. Stir the mixture until combined well.
3. Cook the mixture over moderate heat, stirring constantly, for 5 minutes.
4. Increase heat to moderately-high and cook the mixture, stirring constantly, for 3-5 minutes more, or until it is thickened and begins to pull away from the bottom and sides of pan.
5. Transfer mixture to a bowl and let it cool slightly, and chill, surface covered with plastic wrap, until just cold.
6. Preheat oven to 300F and place rack in centre of oven.
7. Drop heaping teaspoons of dough 2 inches apart onto buttered baking sheets an d bake macaroons in batches for 20-25 minutes, or until pale golden.
8. Transfer to a rack and let cool.
9. Melt chocolate, stirring, until smooth.
10. Remove from heat and dip in macaroons, coating halfway and letting chocolate drip off.
11. Transfer to a foil-lined tray and chill for 30 minutes to 1 hour, or until chocolate is set.
12. The macaroons keep, chilled, separated by layers of wax paper, in an airtight container for 3 days.
13. Let stand at room temperature for 20 minutes.
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