Posted in Food, Holidays, Recipes

Chocolate-Dipped Coconut Almond Macaroons

These send me straight to heaven. The recipe comes from The New Vegetarian Epicure, by Anna Thomas. Turns out she’s also Polish-American, so a lot of her recipes are variations on some very familiar themes. These macaroons show up on my in-laws Passover table, too!

Chocolate-Dipped Macaroons

5 large egg whites
Pinch of cream of tartar
1 1/2 cups powdered sugar
2 1/4 cups ground, blanched almonds (12 oz or 2 cups whole almonds)
2 1/2 cups shredded, sweetened coconut
Grated zest of one lemon
6 – 7 oz bittersweet chocolate (I use Callebaut)

Allow the egg whites to come to room temperature. Beat them with the cream of tartar until they just start to hold a stiff shape. Add the powdered sugar and almond extract and beat again until smooth. Mix in the ground almonds, coconut and lemon zest. You’ll have a thick, sticky batter.

Line 2 or 3 baking sheets with parchment paper. Drop heaping teaspoons of the batter onto the parchment, nudging it into a nice shape with the spoon as you go along. Bake the macaroons in a 300 F degree oven for 35-40 minutes, or until the tops are golden brown. Allow them to cool on wire racks.

Melt the chocolate in a microwave or on top of a double-boiler. Dip the macaroons into the chocolate, coating one half and leaving the other half plain. Lay them on wax paper to allow the chocolate to harden.

Have a look:

Macaroon Dough In The Mixer
Globs of Dough on The Baking Sheet
Out of the Oven and Cooling
Chocolate-Dipped beauties

Enjoy – they’re fabulous!

Author:

Writer, Walker, Entrepreneur, baby-boomer

6 thoughts on “Chocolate-Dipped Coconut Almond Macaroons

    1. I hope you enjoy them as much as I do! Sorry I couldn’t convert the measurements. Fortunately, it’s not too hard and there aren’t that many ingredients. Have fun!

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