Sunday, February 27, 2011

Chocolate Coconut Macaroon


Adapted from Chocolate Coconut Macaroons from Joy of Baking and Chocolate-Coconut Macaroon from Country Living

Ingredients:
4 ounces (115 grams) semi sweet or bittersweet chocolate, melted and cooled
3 large (90 grams)egg whites
1/4 cup (25 grams)cocoa powder(regular or Dutch-processed)
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups (220 grams) sweetened coconut(shredded or flaked), lightly roasted (optional)

Method:
Preheat oven to 325 degrees F (165 degrees C)
1) Add egg whites and salt in mixing bowl. Whip until soft peak forms.
2) While beating, add sugar slowly until blended. Add vanilla extract
3) Add cocoa powder slowly until hard peak forms.
4) Add melted chocolate, and fold/blend with hands if needed.
5) Add coconut and mix well.
6) Line parchment paper on cookie sheet
7) Place heaping teaspoon of macaroon mixture on the parchment paper. Leave an inch or two apart between macaroon.
8) Bake for 12 minutes
9) Take macaroons out, and let it rest on the cookie sheet for at least five minutes before transferring it to cookie rack.
10) Enjoy