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Receta Chocolate Covered Coconut Macaroons

Name: Chocolate Covered Coconut Macaroons
Ingredients: 3 c. sweetened shredded coconut (lightly packed); 3/4 c. sugar; 3/4 c. egg whites - (abt 6 large); 1 3/4 tsp vanilla extract; 1/4 tsp almond extract; 9 ounce bittersweet or possibly semisweet chocolate minced (don't use unsweetened); 6 Tbsp. heavy whipping cream

de Global Cookbook

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Ingredientes

3 c. sweetened shredded coconut (lightly packed)
3/4 c. sugar
3/4 c. egg whites - (abt 6 large)
1 3/4 tsp vanilla extract
1/4 tsp almond extract
9 ounce bittersweet or possibly semisweet chocolate minced (don't use unsweetened)
6 Tbsp. heavy whipping cream

Direcciones

Mix first 3 ingredients in heavy large saucepan. Cook over medium heat till mix appears somewhat pasty, stirring constantly, about 12 min. Remove from heat. Fold in 1 1/2 tsp. vanilla extract and 1/4 tsp. almond extract. Spread out coconut mix on large baking sheet. Chill till cool, about 45 min.
Preheat oven to 300 degrees. Line another baking sheet with parchment. Press 1/4 c. coconut mix into pyramid shape (about 1 1/2 inches high). Place on prepared sheet. Repeat with remaining coconut mix. Bake cookies till golden brown, about 30 min. Transfer cookies to rack and cold.
Set cookies on rack over rimmed baking sheet. Stir chocolate and cream in heavy medium saucepan over medium heat till melted and smooth. Remove from heat. Fold in remaining 1/4 tsp. vanilla extract. Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides. Chill till glaze sets, at least 2 hrs. (Can be made 1 day ahead. Transfer cookies to airtight container and keep refrigerated.)
This recipe yields about 12 cookies.
Comments: The combination of chocolate and coconut makes for a luscious treat.
Yield: 12 cookies