Friday, April 25, 2014


Note: These truffles require at least an hour of refrigeration before dipping in chocolate.

4 large egg whites
1 1/2 cups sugar
1/4 tsp salt
3 cups finely shredded unsweetened coconut
3 tbsp all-purpose flour
3 tbsp unsweetened cocoa
1/2 tsp vanilla extract
8-oz bittersweet chocolate, finely chopped
2 oz white chocolate, melted, optional

Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper; set aside.

Using a heavy 3-qt saucepan, combine egg whites, sugar, and salt. Heat on medium heat, stirring, until warm to the touch. Stir in the coconut, flour, cocoa, and vanilla. Continue stirring until gently sizzling; remove from the heat. Stir in 1/3 cup of the bittersweet chocolate until melted. Scoop the mixture by tablespoonfuls into balls. Place on the prepared cookie sheets 1-inch apart.

Bake for 15 minutes or until set and crisp around the edges. Allow to cool completely on the cookie sheets on a wire rack.  Store macaroons in an airtight container for at least an hour up to a day.

In a microwave-safe medium bowl, microwave remaining chocolate on high in 30-second increments until melted smooth, stirring frequently.

Dip tops of macaroons in chocolate to coat. Let harden on wire racks then decorate with the white chocolate if desired.

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