Extra-Almondy, Dark Chocolate Coconut Macaroons
Adapted from pdxfoodlove.com, makes a dozen medium-sized macaroons
2.5 cups shredded, sweetened coconut
~1/4 cup flour
1/4 cup granulated sugar
pinch of salt
2 tsp vanilla
1 tsp almond extract
2 egg whites
12 whole almonds
a bar of good quality chocolate, whatever cocoa % you prefer!
1. Preheat oven to 350 degrees fahrenheit.
2. In a medium bowl, mix coconut, half of the flour, sugar and salt.
3. Add vanilla, almond extract, and egg whites.
4. You don't want your batter to be "weepy" so mix in more flour until there is no liquid pooling at the bottom of your bowl. You probably don't want to exceed 1/4 cup though.
5. Drop 12 piles of the mixture onto a cookie sheets and press an almond into the center of each one.
6. With wet hands to prevent the mixture from sticking to your fingers, form the piles into whatever shape you please (diamonds, pyramids, balls, flat discs, etc.) and cover the almonds. Re-wet your hands as needed.
7. Bake 25-30 minutes of until the tops start turning golden brown.
8. Allow to cool completely.
Serve as is, or melt chopped up chocolate bar over a double boiler and do the dip n' drizzle to up the indulgence/sexiness factor. I think it would also be fun to explore with different flavored chocolate bars. Can you imagine how good it would taste with coffee chocolate??
- If your macaroons come out of the oven and seem a bit too hard/overbaked do not fear-- mine softened up after sitting on the counter for a few hours and the texture and taste were even better the next day!
- Parchment paper is the best for this recipe, as opposed to Pam. You can use the same sheet for both baking and the dip n' drizzle! Refrigerate to help the chocolate set.