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Chocolate Coconut Macaroons Recipe
|Powdered sugar||250 Gram, sifted (2 Cup)|
|Ground almonds||225 Gram (2 Cup)|
|Shredded coconut||225 Gram (2 2/3 Cup)|
|Grated lemon peel||1⁄2|
|Rum||1 1⁄2 Tablespoon|
|Powdered sugar||2 Tablespoon, sifted|
|Semi-sweet chocolate||4 Ounce (100 Gram)|
Serving size: Complete recipe
Calories 2906 Calories from Fat 1165
% Daily Value*
Total Fat 137 g210.2%
Saturated Fat 86.9 g434.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 298.5 mg12.4%
Total Carbohydrates 391 g130.3%
Dietary Fiber 30.8 g123.2%
Sugars 347.6 g
Protein 41 g81.4%
Vitamin A 0% Vitamin C 17.7%
Calcium 8.1% Iron 51%
*Based on a 2000 Calorie diet
Preheat oven to 300F (150°C).
Beat egg whites in a large bowl until stiff.
Fold in half the powdered sugar and ground almonds.
Add coconut, remaining powdered sugar, lemon peel and rum; work into a sticky dough.
Put mixture into a pastry bag fitted with a large plain nozzle; pipe walnut-size drops onto rice paper.
Sprinkle macaroons with additional powdered sugar.
Bake 20 minutes.
Macaroons should have a golden crust on the outside but remain soft inside.
Cool on a rack.
Melt chocolate in a double boiler over low heat.
Dip cooled macaroons in melted chocolate to coat about a third of each one.
Let chocolate set before serving.