INGREDIENTS



  • 4 large egg whites
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 5⅓ cups (14 ounce bag) sweetened flaked coconut
  • 24 whole almonds
  • ½ cup semi-sweet chocolate chips, melted

PREPARATION

  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together egg whites, sugar, salt and vanilla extract until foamy.
  3. Fold in coconut flakes until mixture is evenly distributed.
  4. Scoop golf ball sized mounds of coconut mixture, place almond in the center and roll into a ball. Place macaroons about one inch apart on prepared baking sheet.
  5. Bake at 350 degrees Fahrenheit for 20-25 minutes until outsides are a light golden brown color.
  6. Cool for 5-10 minutes on baking sheet then transfer to wire rack to cool completely.
  7. Melt chocolate chips either in the microwave or over a double boiler. Dip bottoms of cooled macarons into melted chocolate and transfer to parchment paper to set. Drizzle any remaining chocolate over macaroons if desired.
  8. Allow chocolate to set completely before storing in an airtight container.

0 commentaires :

Inscription à : Publier les commentaires ( Atom )

Popular recipes