Coconut Macaroons

Guest is Mary Coggins

 

www.uchefonline.com

Coconut Macaroons

 

2 egg whites

½ cup sugar

1 tablespoon almond meal* optional

½ tablespoon flour

1 ¼ cups sweetened coconut

1 tablespoon vanilla bean paste or extract

 

1.      Mix egg whites and sugar in glass bowl and heat over double boiler on low until sugar dissolves. Stir frequently.   

 

2.      Remove from heat. Add in remaining ingredients.

 

3.      Using a cookie/ice cream scooper, portion out onto baking sheet.

 

4.      Bake for 12-15 minutes until golden brown. Cool before dipping in chocolate.

 

For chocolate:

 

1 bag of preferred chocolate (dark or milk)

 

Place ¾ bag of chocolate in microwave safe bowl. Microwave in 5 second intervals, stirring in between until chocolate is melted. Remove from microwave. Add remaining chocolate into melted chocolate and stir until melted. This will “temper” your chocolate. Dipped cooled macarons into chocolate and set aside until chocolate is set.


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