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Recipes
Chocolate Macaroons
A Cool Cookie Trick: Instead of cookies that are in weird-shaped lumps, here’s a trick that the pastry chefs use. At gourmet cooking stores, they sell small ice cream scoops in different sizes. (1-inch in diameter, 1 1/2-inch, 2-inch, etc.) The 1 1/2-inch scoop works well for macaroons and most other cookies. Just in time for V-Day!
What You'll Need:
- 4 ounces semi-sweet or bittersweet chocolate (I use a “Ghiradelli Bittersweet Chocolate Baking Bar”)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 3 cups sweetened flaked or shredded coconut
- 3 egg whites
- 1 teaspoon vanilla extract
- Pinch of salt
Tools:
- Large baking sheet
- Parchment paper
- Saucepan with metal bowl inserted
- Measuring cups and spoons
- Flour sifter
- Large mixing bowl
- Rubber spatula
- Optional: 1-1 1/2–inch scoop, wire rack
What You'll Do:
1. Preheat the oven to 350. Line a large baking sheet with parchment paper. Break up the chocolate bar and put it into the double boiler over medium heat. Simmer until the chocolate has melted. Remove the bowl from the saucepan and set aside to cool.
2. Sift the cocoa powder into the mixing bowl. Have an adult help you separate the egg yolks from the egg whites into two small bowls. Add the sugar, coconut, egg whites, vanilla, and salt. Stir together.
3. Use a rubber spatula and scrape the melted chocolate into the mixing bowl. Stir until al the ingredients are blended. Using the ice cream scoop, or a soup spoon, drop 1 1/2-inch mounds onto the baking sheet one inch apart.
4. Bake for about 20 minutes until they’re firm to the touch but still a bit soft in the middle. (Don’t over bake or they’ll burn on the bottom.) Cool the pan on a wire rack or on top of the stove until the cookies are cool enough to remove. When they’ve completely cooled, put into a cookie tin or covered container and cover with plastic wrap. Keep for up to two weeks in a cool place.
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