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CHERRY CHOCOLATE MACAROONS




Source of Recipe


The Prepared Pantry


Recipe Introduction


These are dense, chewy chocolate macaroons but very good.



List of Ingredients




1 cup slivered almonds
1 tbsp. granulated sugar
3 cups sweetened, flaked coconut
2/3 cup sugar
1/4 cup cocoa
2 tbsps. cornstarch
4 large egg whites
1/2 tsp. salt
2 cups powdered sugar
2 tsps. vanilla

2 ounces unsweetened chocolate melted and cooled
Maraschino cherries
Melted chocolate for drizzle



Recipe



Preheat the oven to 300 degrees. Line a cookie sheet with foil or parchment paper. If you are using foil, butter the foil.

Place the almonds and one tablespoon sugar in a food processor or electric blender. Pulse the mixer until the almonds ground to a meal. Empty into a bowl.

Add the coconut, 2/3 cup sugar, cocoa, and cornstarch to the food processor. Pulse until the coconut is chopped into pieces the size of a grain of wheat.

In the bowl of an electric mixer and using your whip attachment add the egg whites and beat until they are frothy. Add the salt and continue to beat until soft peaks begin to form. After the soft peaks have just begun to form you add the confectioner’s sugar and scrap it down. Then add the vanilla and beat for another minute.
Turn the mixer to low and add the melted unsweetened chocolate mix until combined. Remove the bowl from the machine and fold in the ground almonds using a spatula. Then fold in ½ the coconut mixture, then the other half. You are only folding until blended.

Using a cookie scoop, scoop the batter onto the prepared baking sheets, spacing them two inches apart. Press a cherry into each macaroon. Bake for 18-20 minutes or until the cookies are set up.

After the cookies have cooled drizzle them with the melted chocolate using a disposable pastry bag and snipping off the very bottom.