Makes 32 macaroons| Hands-On Time: 30m
| Total Time: 2hr 05m
Ingredients
14-ounce package sweetened
shredded coconut (about 5 cups)
4
large egg whites
2/3 cups sugar
1/3 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
1/2 teaspoon pure
vanilla extract
6 ounces bittersweet or semisweet
chocolate, melted and cooled to room temperature
Directions
Heat oven to 325° F.
In a medium bowl,
combine the coconut, egg whites, sugar, flour, salt, and vanilla.
Drop packed
tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them
1 inch apart.
Bake, rotating the
baking sheets halfway through, until lightly golden, 25 to 30 minutes.
Cool slightly on the
baking sheets, then transfer to wire racks to cool completely.
When cool, dip the
bottom of each macaroon in the chocolate and place on a parchment-lined baking
sheet. Refrigerate until firm, 20 to 30 minutes.
Store the macaroons in an airtight container
at room temperature for up to 7 days.
During this Holiday Season we all get a bit overwhelmed.. We can help with some of your preparations... Visit us at Harmonizing Homes, LLC or
Shore Chicy Designs shorechicydesigns.com or call ..we will be providing you a recipe a day for the next 24 days...Happy Baking
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