2016-02-08

Chocolate Coconut Macaroons

Yield: 24-28 Macaroons





INGREDIENTS:

115g dark chocolate ~50-70%
3 egg whites at room temperature
1/4tsp salt
1tsp pure vanilla extract
100g granulated white sugar
25g unsweetened cocoa powder
220g unsweetened desiccated coconut


(1) Melt chocolate. Set aside.

(2) Whisk egg whites just until frothy. Then, whisk in salt, vanilla extract, sugar, and cocoa powder.

(3) Stir melted chocolate and coconut into egg whites mixture. Make sure coconut is well coated. Cover and refrigerate for one hour or until firm.

(4) Preheat oven to 165c. Remove batter from refrigerator and scoop one tablespoon of which per cookie onto a parchment-lined baking sheet, spacing each cookie a few centimeters apart. Bake for about 15 minutes or just until cookies are shiny but still little soft in the center.

(5) Remove from oven and place on a wire rack to cool completely.



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