Post by Mark on Jul 27, 2017 1:17:32 GMT
From the SF Examiner
Coconut macaroons make a delicious Christmas dessert or gift. You can serve coconut macaroons plain or dipped in chocolate.
Coconut macaroons can be quite delicate and the bottoms can burn easily. Use a sheet of parchment paper or a silicone baking mat on the cookie sheet. The bottoms of the coconut macaroons should come out golden brown every time if you use this method.
Yield: approximately 36 cookies
Ingredients
- 5-1/3 cups shredded and unsweetened coconut (one 14-ounce package)
- 2/3 cup granulated white sugar
- 6 Tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 large egg whites, beaten
- 1 teaspoon pure almond extract
- Whole candied cherries or roasted almonds, optional
Directions
- Preheat oven to 325°F (163°C).
- In large bowl, mix together shredded coconut, sugar, flour and salt. Stir in egg whites and almond extract until well blended.
- Drop by teaspoonful onto cookie sheet that has been sprayed with non-stick cooking spray.
- Press 1 whole candied cherry or whole natural almond into center of each macaroon, if desired.
- Bake for 20 minutes or until edges of cookies are golden brown. Immediately remove coconut macaroons from cookie sheets. Cool the macaroons on wire racks.
Additional steps for chocolate-dipped macaroons (if desired):
- Melt 1 cup semi-sweet, dark or milk chocolate chips with one Tablespoon of butter at 50 percent power in the microwave for 30 seconds. Stir, and repeat until chocolate chips are melted.
- While chocolate is still hot, dip just the top of the cooled macaroon into the chocolate, swirling around to coat. Cool on wire racks until chocolate is hardened.
- As an alternative, you can dip the bottoms instead of the tops, if desired.