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    Macaroon: Chocolate Dipped Coconut Macaroons

    Source of Recipe

    RC

    List of Ingredients

    4 large egg whites
    1 1/2 teaspoons vanilla
    2/3 cup sugar
    1/4 cup all-purpose flour
    3 1/2 cups lightly packed sweetened flaked dried coconut
    2 tablespoons butter
    4 ounces semisweet chocolate, chopped



    Recipe

    In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar, and flour until well blended. Stir in coconut.

    Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered and floured or cooking parchment- lined 12- by 15-inch baking sheets.

    Bake in a 325° oven until macaroons are golden, about 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer macaroons to racks to cool completely.

    In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 minutes. Hold a macaroon on one edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a waxed paper-lined baking sheet. Repeat to dip remainder. Chill, uncovered, until chocolate is firm, about 30 minutes.

 

 

 


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