Monday, July 28, 2014

Chocolate Dipped Macaroons

I had no idea how simple and delicious macaroons were.  New favourite quick dessert!  Anyone could make these!  And they look pretty impressive when you're through. Like a homemade Mounds bar.  (I was actually thinking of putting some chopped almond in the next batch so it was like an Almond Joy!)

Can't believe we haven't used any Pennywise on the blog yet.  Justin picked the song because I couldn't decide - "Society".  -jen

Prep Time: 5 minutes
Cook Time:  25 minutes
Makes: 22-24
Need: parchment paper, egg beaters or stand mixer
  • 4 egg whites, room temp
  • 1 package (14 ounces) sweetened, shredded coconut
  • 2/3 cup granulated sugar
  • 1/3 cup flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 6 ounces bitter sweet chocolate chips

Preheat oven to 325 degrees F.

In a kitchen stand mixer or with egg beaters, whisk the four egg whites until stiff peaks form.

In a separate large bowl, combine coconut, sugar, flour, salt and vanilla.  Gently fold in egg whites.

Using an ice cream scoop or two spoons (I actually used two scoops of a melon baller), drop about 3 tablespoons of the mixture 1" apart on a baking sheet lined with parchment paper.

Bake at 325 degrees F for 25-30 minutes, turning halfway through, until golden brown.  Cool on a wire baking rack.

When macaroons are cooled, place chocolate chips in a microwave safe bowl.  Heat for 2 minutes at 50% power.  Stir.  Continue for 30 second intervals, stirring, until melted smooth.  Dip bottoms of macaroons into chocolate and place on a parchment lined baking sheet.  (If you want to go a little light on the chocolate, just drizzle over the tops with a spoon.)  Refrigerate until cool.  Store in an airtight container for up to a week.

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