Sunday, May 25, 2014

Double Chocolate Macaroons

This recipe comes from Leah Koenig via Saveur. I just love chocolate. I'm not a huge dessert fan but when I'm in the mood, chocolate is awesome and these macaroons don't disappoint. I love it when recipes are easy too. It's a very straightforward process.

MAKES ABOUT 2 DOZEN

INGREDIENTS

2¼ cups shredded, unsweetened coconut
⅔ cup granulated sugar
¼ cup cocoa powder, sifted
2 tsp. vanilla extract
¼ tsp. salt
3 egg whites
½ cup semisweet chocolate chips

INSTRUCTIONS

1. Heat oven to 325°. Line 2 baking sheets with parchment paper; set aside. Combine coconut, sugar, cocoa powder, vanilla, salt, and egg whites in a 2-qt. saucepan over medium-low heat; cook, stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer mixture to a bowl and let cool, uncovered, for 20 minutes; stir in chocolate chips and set mixture aside.

2. Using a tablespoon, portion and roll mixture into balls and place 1" apart on parchment paper-lined baking sheets; bake, rotating pans halfway through, until lightly golden brown, about 20 minutes. Transfer to a wire rack to cool and store in an airtight container for up to 4 days.

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