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August 8, 2011
Coconut & Chocolate Macaroons
Cookies For All Occasions
Prep time:
20 minutesCooking time:
10 minutes“Here is a quick and easy budget-stretcher: You can make 25 percent more macaroons for nearly the same price by adding 1 cup cornflake cereal with the coconut in step 3.”
Ingredients
Serves 40
- 2 (1-ounce) squares semisweet chocolate
- 2 egg whites
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
Directions
1
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Melt chocolate over low heat, stirring occasionally. Remove from heat.
2
Beat egg whites and salt in a medium bowl with an electric mixer set at medium speed until stiff peaks form, about 2 minutes. Gradually add sugar, beating until smooth. Stir in vanilla.
3
Add one-third of melted chocolate to egg white mixture, stirring until blended. Add remaining chocolate, stirring gently. Add coconut; stir just until combined.
4
Drop teaspoonfuls of dough 2 inches apart on prepared baking sheets. Bake until cookies are firm to the touch, about 10 minutes. Cool on parchment paper.
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Cookin' xpress!
Cookin' xpress!
To quickly remove the baked macaroons from the parchment paper, place the paper on a very damp towel for 30 to 60 seconds. Remove the macaroons with a spatula as they loosen from the paper.
Great Pairings
Super-Fast Mocha Mousse
High-quality coffee often comes with a high price tag. Save your money when making this recipe and make a batch of double-strength instant coffee instead. No one will notice the difference.
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