After the Snickerdoodles, we made these delicious macaroons. It was a quick and easy recipe to make and we made half of them chocolate-dipped and the other half without chocolate. The dark chocolate we used was a pure dark cacao from Venezuela which contained 70% cacao, but if it is too strong for your taste, melt a chocolate that is not as dark.
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 1/3 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups chopped dark chocolate
- 2 tablespoons butter
Preheat the oven to 325 F. Line 2 cookie sheets with parchment paper. Beat the egg whites until foamy.
Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar one tablespoon at a time until all the sugar is incorporated and the peaks are shiny and stiff.
This one looks like a monkey! See it?
Gently stir in the salt, vanilla and coconut, being careful not to deflate the egg whites.
Place the mixture onto the baking sheets into small clumps.
Bake for 18 to 22 minutes, until golden brown.
Keep an eye on them to make sure they do not over bake. Transfer to a rack to cool.
Heat the chocolate and butter in a double boiler over the simmering water, stirring constantly until melted.
Dip the macaroons halfway into the chocolate. Place on waxed paper until set.
We decided these looked like faces with the chocolate looking like hair!