Chocolate Drizzled Coconut Macaroons

Adapted from Ina Garten
Makes: 20 cookies
Prep Time: 30 minutes
Cook Time: 20-22 minutes

Ingredients
1 bag (14 oz.) of sweetened shredded coconut
1 can (14 oz) of sweetened condensed milk
1 teaspoon vanilla extract
2 egg whites, at room temperature
1/4 teaspoon salt

Chocolate Topping:
1 cup bittersweet chocolate chips
6 tablespoons heavy cream
1/2 teaspoon instant coffee

1/2 cup chopped walnuts

Directions
Begin by combining your coconut, condensed milk, and vanilla in a large bowl.  Mix your ingredients until combined.  Then separate your egg whites.  You can do this by cracking your egg and passing it back and forth from one half of the egg shell to the other half, over a bowl that will catch your egg whites as they fall.  Continue this motion until you are left with the egg yolk in your egg shell and all of the clear egg whites in the bowl.  Put your two egg whites into the bowl of an electric mixer along with 1/4 teaspoon of salt.  Mix on high (level 8) with your whisk attachment.  Whisk for 5 minutes, or until you have medium peak.  Your egg whites will be light, fluffy, and will stick to your whisk attachment when lifted from the bowl.  Carefully transfer your egg whites to the center of your bowl and gently fold them into the coconut mixture.  To fold your egg whites, place them in the center of your bowl.  Using a spatula, place it underneath the batter, gently lift the batter in a counter clockwise motion, keeping your spatula lined along your bowl the entire time.  Flip up and around in one large circular motion.  Repeat this motion until you completely cover/incorporate the egg whites into your batter.  Then generously grease your cookie sheet and preheat your oven to 325 degrees.  Drop your batter into 1 1/2 teaspoon mounds, leaving about 1 inch in between.  Bake your macaroons for 22-25 minutes or until golden brown.  Use a metal spatula to remove your macaroons from your pan immediately and allow to cool on a cookie rack.  If you don't remove your cookies immediately, they will stick to your pan and be nearly impossible to remove.  

While your cookies are baking, prepare your chocolate sauce.  Fill the bottom of a sauce pan with about 1 inch of water and place on your stove top over high heat until it reaches a boil.  Then in a large heat proof bowl, combine your chocolate chips, cream, and instant coffee.  Lower your heat to low/medium and immediately place your bowl over the sauce pan.  Your water should remain at a low simmer.  Whisk until your chocolate is melted and remove from the heat.  Continue to whisk for 10 seconds.  The longer you whisk, the shinier your sauce will be.  Once your chocolate sauce is prepared and your cookies have baked, spoon your chocolate over the top of each macaroon.  Then sprinkle with chopped walnuts.  Continue until all of your macaroons are done.  Depending on how much time you have, either let your cookies sit at room temperature for an hour or so until the chocolate hardens, or transfer your cookies to the refrigerator for about 15-20 minutes.  Then stack on a pretty dish and serve.



http://www.sprinklesofparsley.com

Comments