December 19, 2010 § 2 Comments
This weekend was Dugan family Christmas, which called for treats. A quick inventory of the baking stash in the pantry, and I settled on macaroons, but the dressed up version with almonds and dark chocolate. This was not the appropriate activity to undertake the day of gestational diabetes testing, but I fired up the will power, and resisted licking the spoon in the end.
These are a take on the recipe that appears on the back of the Baker’s 14 oz. bag of flake coconut.
- 14 oz. of flake coconut
- 1/3 cup sugar (I’ve seen recipes that call for as much as a whole cup, but that just seems crazy considering how sweet the coconut is to begin with)
- 6 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 egg whites
- 1 teaspoon vanilla extract
- 1/2 a scraped vanilla bean
- Place parchment paper onto a cookie sheet and fire up the oven to 325 degrees.
With a fork in a large bowl, combine the coconut, sugar, flour, and salt.
Combine 4 egg whites with the vanilla flavorings–don’t whip this, just give it a little whisk to incorporate the vanilla.
Pour the egg mixture into the coconut mixture and work the two together with your spatula.
Spoon little mounds onto your cookie sheet–I formed these a little with my fingers to give them a nice shape. If you like a nut in your macaroons, this is where I added the almond to each one. Place the sheet into the over. Mine turned a nice golden brown on the edges at the 16 minute mark. I’ve seen some recipes advise as long as 20 minutes per batch, so keep an eye on them.
Remove from the cookie sheet and place on a wire cooling rack. This recipe made 26 macaroons.
For the chocolate dip and drizzle:
Bag of Ghirardelli 60% bittersweet chocolate baking chips
Place chocolate in a metal bowl that fits over the top of a saucepan. Place water in the saucepan (I filled mine about 1/2 way) and bring the water to a boil. Place bowl over water, and allow chocolate to melt down. Reduce the temperature so that water is just at a simmer. Careful touching the top bowl, it may be hot!
Take a fork and dip your cooled macaroon down into the chocolate. (If you have a fork still around from your college set, go ahead and put a bend in it so that it’s easy to use for dipping!) I used a fork to drizzle chocolate on top as well. Remove and set on wax paper to cool. These took about six hours at room temp to set up, but I’m sure you could speed this along in the fridge! A little cellophane gift wrap (found at World Market), a cute red ramekin, and a snowflake clip, and ta-da! Merry Christmas to all in under an hour of prep time.