Chocolate Coconut Macaroons Recipe - Cooking Index
Chocolate Coconut Macaroons Recipe - Cooking Index
| Ingredients | ||
| 1/4 cup | 27g / 1oz | Semisweet chocolate chips |
| 2 cups | 396g / 13oz | Egg whites (large) |
| 1/4 teaspoon | 1.3ml | Cream of tartar |
| 1 teaspoon | 5ml | Vanilla |
| 1 teaspoon | 5ml | Chocolate flavoring |
| (optional) | ||
| 1/8 teaspoon | 0.6ml | Salt |
| 2 1/2 cups | 232g / 8.2oz | Flaked coconut |
Melt chocolate chips in the top of a double boiler or in a microwave oven.
Set aside and cool to room temperature. Place egg whites and cream of tartar in a mixer bowl and beat at high speed, using a whip, until peaks are formed.
Add sugar gradually while continuing to beat at high speed. Add flavorings and salt to meringue, beating at low speed. Add melted chocolate, continuing to beat at slow speed. Remove the whip and stir the coconut into the meringue with a spoon. Drop by heaping tablespoon onto a cookie sheet that have been sprayed with pan spray or lined with aluminum foil. Bake at 325 for about 20 minutes, or until marcroons are not quite firm.
Remove loosely covered container in a dry place at room temperature. Keep in a loosely covered container in a dry place at room temperature, or freeze until needed. Do not cover tightly if storing at room temperature.
Source:
Desserts for Diabetics by Mabel Cavaiani, R. D.
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