Chocolate Coconut Macaroons Recipe
Ingredients
| Egg whites | 5 | |
| Powdered sugar | 2 Cup (16 tbs), sifted | |
| Ground almonds | 2 Cup (16 tbs) | |
| Shredded coconut | 2/3 Cup (16 tbs) | |
| Grated peel of 1/2 lemon | ||
| Rum | 1/2 Tablespoon | |
| Additional powdered sugar, sifted | ||
| Semi-sweet chocolate | 4 Ounce | |
Directions
Line baking sheets with rice paper.
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.
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.
Chef
