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Dark Chocolate Macaroons

Posted By admin On March 17, 2012 @ 10:33 pm In Cookies,Drop Cookies | No Comments

7 1/2 c. Flaked Sweetened Coconut
3 Tbsp. Sweetened Condensed Milk
2/3 c. Egg Whites, at room temp.
1/4 tsp. Cream of Tartar
2/3 c. Granulated Sugar
1 tsp. Vanilla
1/8 tsp. Coconut or Almond Extract

Spread coconut on cookie sheet.
Toast in 325°F. oven for 7-9 minutes until edges begin to turn color.
Pour into mixing bowl.
Stir in condensed milk until blended.
In a glass or stainless steel bowl beat together egg whites and cream of tartar until frothy.
Beat until soft peaks form.
Add sugar 2 Tbsp. at a time beating after each addition.
Add vanilla and coconut or almond extract.
Continue beating until very stiff peaks form and mixture is glossy.
Fold in coconut mixture.
Using a cookie scoop or a 1/4 cup measuring cup drop mixture onto parchment lined cookie sheets spacing cookies 2 1/2″ apart.
Bake 13-18 minutes at 325°F until lightly browned on top and barely firm when lightly pressed with fingertip.
Let stand 2 minutes before removing to wire racks to cool.
When cool place on tray and refrigerate until chilled.
Dip tops of macaroons in melted chocolate mixture and gently shake off excess.
Place on parchment lined cookie sheets and refrigerate 15-20 minutes until chocolate sets.
Store in a single layer or layered with waxed paper in an air tight container in a cool place but Not The Refrigerator.
Keeps up to 3 days or freeze up to 1 month.
Let macaroons come to room temperature before serving.

Chocolate Dipping Mixture:
6 oz. Bittersweet or Semisweet Chocolate
2 oz. Unsweetened Chocolate
2 1/2 Tbsp. Solid Shortening

In a small saucepan over low heat, melt together 4 oz. of the bittersweet or semisweet chocolate, the unsweetened chocolate and shortening, stirring frequently until melted.
Pour into a small bowl.
Stir in remaining 2 oz. of bittersweet or semisweet chocolate until it partially melts and mixture is barely warm.


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