Chocolate Dipped Coconut Macaroons
These delicious chocolate treats will be great for treating your family.
- Temps de préparation : 120 min
- Portions : 48 macaroons
- Temps de cuisson : 30 min
PER SERVING (1 cookie)
- Fat.8 gramme
- Carbohydrates.22 gramme
- Dietary Fibre.1 gramme
- Protein.2 gramme
|2 tasse / 500 g||Naturegg Simply Egg Whites|
|2 1/2 tasse / 625 ml||granulated sugar|
|1 livre / 500 g||sweetened shredded coconut|
|3/4 tasse / 175 ml||all-purpose flour, sifted|
|1 c. à thé / 5 ml||salt|
|2 c. à thé / 10 ml||vanilla extract|
|1 c. à thé / 5 ml||almond extract (optional)|
|1 livre / 500 g||chopped bittersweet chocolate|
Stir the egg whites, sugar, coconut, flour and salt in a Dutch oven until combined. Set over medium heat; cook, stirring constantly, for 7 minutes. Increase the heat to medium-high. Cook, stirring constantly, for an additional 4 to 6 minutes or until the mixture is thickened and pulls away from the sides of the pot.
Stir in the vanilla and almond extract.
Transfer to a large bowl; cover with plastic wrap directly touching the surface. Chill for 2 hours. Preheat the oven to 300°F (150°C). Drop the coconut mixture by spoonfuls onto parchment-lined baking sheets. Bake in batches for 30 minutes or until lightly browned around the edges. Transfer to a rack and cool completely.
Melt the chocolate in a metal bowl or double boiler set over simmering water. Dip one side of each macaroon into the chocolate; transfer to a baking sheet lined with parchment. Chill until chocolate is set. Store in the refrigerator for up to 3 days or 1 month in the freezer.
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