Saturday, November 6, 2010

Coconut Macaroons

These are probably my favorite cookie. YUM! I got the recipe from a Book Club luncheon.
(These are really very simple...the instructions below are just very detailed!)
1 C. sugar
4 large egg whites
6 Tbsp. flour
3 C. coconut
6 oz bitter sweet chocolate [chocolate chips work great]
1 t. vegetable oil
1. Preheat oven to 350̊F. Line one or 2 baking sheets with parchment paper. [you can use foil, but decrease oven temperature to 325̊ and see altered bake time below]
2. Using whisk, vigorously stir the sugar, egg whites, and flour together in a medium-sized bowl. Then stir in the coconut.
3. Using a melon baller, or a mini cookie scoop, or a tablespoon, scoop mounds of the mixture onto the prepared baking sheets, placing them 2 inches apart. Bake until the edges and tops just begin to turn golden, about 7 ½ - 8 minutes [11-12 minutes if using foil]. Cool completely on baking sheets.
4. When the cookies have cooled, prepare the glaze: Melt the chocolate in the top of a double boiler placed over simmering water. Stir in the oil. [or microwave 30 seconds, let stand a little bit, stir, microwave 15-20 seconds, sit and stir, repeat if necessary until almost melted. Stir until completely melted]
5. Place chocolate mixture in a small deep bowl, and dip the bottom of each cookie in the glaze. Set them upside down (they will tip) on a plate or rack, and refrigerate for 1-2 hours [or freeze if ya cant wait!]
6. If you plan to snack on them the first day, place the cookies on a plate,. After that, layer the cookies in an airtight container, using plastic wrap, parchment, or waxed paper between the layers, and store in the refrigerator for a couple of days or in the freezer for up to 2 weeks. Bring to room temperature before eating.

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