Sunday, June 26, 2011

Coconut Almond Macaroons with a Cherry on Top


I love coconut!  I love it in any form: flake, milk, cream or whole.  I lived in the Philippines as a child and I remember fresh mangoes and lots of coconuts.  I have been collecting coconut recipes for a long time. I can't help myself.  I love the coconut flavor in curries, cakes, drinks, and cookies.  So it was only a matter of time before I tackled a recipe that included coconut in it.  I am sure this will not be my last one.



Coconut Almond Macaroons

2 cups of coconut.
1 cup of almonds, finely ground. I use my mini food processor to grind the nuts.
1/2 cup granulated sugar
5 large egg whites (save the yolks for making homemade noodles)
1 1/2 tsp. vanilla.  I use Bourbon Vanilla from Trader's Joe
1/4 tsp almond extract.
6 0z Bittersweet chips. I use the Ghirardelli 60% Bittersweet, so good!
1/2 cup heavy cream


1.  Combine the sugar, coconut, almonds and egg whites in a large saucepan.  Stir over medium-low heat until the mixtures is sticky, about 8 minutes.  You will notice that it gets creamy than sticky than dry.  Don't let it get dry.

2.  Remove from heat and spread the mixture on a cookie sheet lined with parchment and let cool in the fridge, about 30 minutes.  While the mixture is cooling, preheat oven to 300 degrees.  I used a cookie scoop to form my macaroons into rounded forms with flat bottoms.  You can use any form or shape that you want.  I like easy and the scoop is easy and they are all uniform in size.

3.  Take a cookie sheet from the fridge and start making your shapes.  I found that it is better if the scoop is packed tight.  They leave the scoop better and don't fall apart when you lift them to dip them into the chocolate.  My batch, with the scoop, made 30.  I was able to fit them all on one sheet.

4.  Bake the macaroons for 30 minutes. They should look toasted.  If after 30 minutes they are not, then increase your stove to 325 and set the timer for another 15 minutes.  Every stove is different.


5.  Once cooked, they need to cool completely. They should be firm on the outside and soft in the middle.  Make the chocolate dip by warming the cream on the stovetop until just steaming, not boiling.  Finely chop the chips and add to the cream.  Using a spoon, stir until all chips are melted.


6.  When the macaroons are cool, dip the bottoms into the chocolate and put onto a cookie sheet lined with parchment paper.  I added some chocolate to a baggie, cut a small hole and topped each macaroon with chocolate and a Maraschino Cherry.  Return to the refrigerator and let chocolate become cooled and solid.  You will have to peel the bottoms off of the parchment paper, it's pretty easy to do. ENJOY!

Written by Sherron Watson





4 comments:

  1. They are very beautiful! Can't wait to try this recpe YUM!

    ReplyDelete
  2. Is the 1 cup measurement for the almonds before they are ground or after they are ground?

    ReplyDelete
    Replies
    1. I have the same question! Have you tried this recipe?

      Delete

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