This was a first for me. And they were quite interesting.
They are not the traditional macaroon, which to me, is more of a coconut candy.
They are definitely a cookie, even without much flour.
Beating the egg whites give the cookies a meringue like base.
For the chocolate, I used a 70% cocoa Ghirardelli. I like this chocolate because it is rich and dark, but not bitter.
The batter stays very light and fluffy.
I was a bit surprised at the thirty minute baking time. It’s rare that a cookie bakes for that long.
The cookies were a little tricky to get off the parchment. I found that if I waited until they were completely cooled, they could be peeled off the parchment. If I tried to use a spatula while they were still warm, the bottoms of the cookies came off on the spatula.
They taste amazing. The chocolate is gooey and the coconut crisp. A definite must try!
CHOCOLATE MACAROONS
1/4 Cup Cold Water
4 Egg Whites, Beaten
2/3 Cup Sugar
2 Teaspoons Vanilla
1/2 Teaspoon Salt
1 Tablespoon Cake Flour
2 Ounces Chocolate, Melted
2 1/2 Cups Coconut
Add cold water to egg whites and beat until stiff but not dry. Add sugar and vanilla and continue beating. Sprinkle salt and flour over egg whites and blend carefully. Fold in melted chocolate and coconut. Drop by teaspoons onto smooth parchment covered baking sheet. Bake in a 325 degree oven for 30 minutes.
Коментарі