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White Chocolate Coconut Macaroons




Source of Recipe


By The Culinary Institute of America, From The Culinary Institute of America


Recipe Introduction


These macaroons are sweet little pyramids—addictive


List of Ingredients




8 ounces shredded sweetened coconut
4 ounces white chocolate, chopped
2 tablespoons light corn syrup
2 - large egg whites
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract


Recipe



1 Steam the coconut over boiling water for 15 minutes. Remove from heat and let cool.
2 Meanwhile, melt the chocolate and corn syrup in the top of a double boiler, stirring to mix. Remove from heat and let cool.
3 Place the cooled coconut, cooled chocolate, egg whites, salt and vanilla in a mixing bowl and use a paddle to incorporate the ingredients.
4 Cover and chill in the refrigerator for at least 1 hour or overnight.
5 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
6 Use a small, 1-ounce ice cream scoop or measure a heaping tablespoon of chilled dough and place dough 2 inches apart on the parchment. Form into "haystack" shapes, using wet fingertips to pinch together the sides of the macaroons, or leave in rounded mounds.
7 Bake for 20 to 25 minutes. Macaroons will be golden brown on the outside and firm but not hard to the touch. The insides should be soft and chewy.
8 Remove from heat and cool completely before serving. (The macaroons will keep, in an airtight container at room temperature, for up to 2 days.)