Chocolate-Coconut Macaroons
Source of Recipe
MARLA - Recipes From Friends
Recipe Introduction
No Carbohydrate levels available
Yield: 20 servings
2 large egg whites
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 1/2 cups sweetened, shredded coconut
3 1/2 ounces bittersweet chocolate
1 teaspoon vegetable oil
Prepare the batter: Preheat oven to 350 degrees F. In a large bowl with mixer on medium speed, whip the egg whites until soft peaks form. With the mixer still running, gradually add the sugar in a steady stream and mix until well blended. Add the vanilla extract and continue to beat until mixture becomes soft and glossy peaks form. Add the flour and beat until stiff peaks form. Gently fold in the coconut. Allow the macaroon mixture to rest for 10 minutes.
Bake the macaroons: Line a baking pan with parchment paper. Place heaping tablespoons of the macaroon batter on the pan, 2 inches apart. Use thumb and index finger to pinch each small mound of batter into a pyramid shape. Bake
until golden brown - about 13 minutes. Remove from oven and let the macaroons rest on the baking pan for 2 minutes. Transfer macaroons, with the parchment, to a wire rack to cool. When completely cool, carefully peel macaroons off
the parchment.
Dip the macaroons: Place chocolate in a heatproof dish over simmering water or in the top of a double boiler. Melt, stirring occasionally to prevent burning. Remove from heat and stir in the oil. Dip the tip of each macaroon into the melted chocolate. Place dipped macaroon on a wire rack and let cool until set. Store in an airtight container for up to 1 week.
Per Serving: Calories 106 Fat 6.1 g, Cholesterol 0 mg, Sodium 36.2 mg
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