Spicy Chocolate Macaroon Squares Recipe - Cooking Index
Spicy Chocolate Macaroon Squares Recipe - Cooking Index
| 4 cups | 372g / 13oz | Flaked coconut - divided |
| 1 cup | 93g / 3.3oz | Blanched whole almonds |
| 5 | Egg whites | |
| 1 teaspoon | 5ml | Vanilla extract |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 2 | Semisweet chocolate - (1 oz ea) | |
| 1 tablespoon | 15ml | Tabasco brand Pepper Sauce |
Preheat oven to 375 degrees. Grease 9-inch baking pan.
Finely chop 3 cups of coconut in a blender or food processor. Finely grind almonds with remaining coconut; set aside.
Beat egg whites and vanilla with electric mixer at high speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until stiff glossy peaks form. Gently fold in reserved coconut-almond mixture and chopped coconut until well combined. Divide mixture in half.
Melt chocolate; cool. Stir Tabasco Sauce into melted chocolate. Stir chocolate mixture into one half of coconut mixture. Spread chocolate mixture evenly in baking pan. Top with remaining coconut mixture.
Bake 35 minutes or until top is golden. Cool completely; cut into squares.
This recipe yields 16 squares.
Source:
Tabasco's recipe archive at http://www.tabasco.com
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