MACAROONS

 

  • Cooking Time: 30 minutes
  • Servings: 1 dozen
  • Preparation Time: 1 1/2 hours

Ingredients

  • 3 C (lightly packed) sweetened shredded coconut
  • 3/4 C sugar
  • 3/4 C egg whites (about 6 large eggs)
  • 1 1/2 t vanilla extract
  • 9 oz semisweet chocolate chips
  • 6 T heavy whipping cream
  • 1/4 t vanilla extract
  • 1/4 t almond extract

Directions

  • Mix coconut, sugar and egg whites in large heavy saucepan
  • Cook over medium heat until mixture appears somewhat pasty, stirring occassionally (about 12 minutes)
  • Remove from heat.
  • Mix in 1 1/2 t vanilla extract
  • Spread out coconut on a baking sheet and refrigerate until cold, about 45 minutes.
  • Preheat oven to 300.
  • Line another baking sheet with parchment paper.
  • Press 1/4 C coconut mixture into pyramid shape (about 1 1/2 inches high).
  • Place on prepared sheet.
  • Repeat with remaining mixture.
  • Bake until golden, about 30 minutes.
  • Transfer to rack and cool.
  • Set cookies on rack over rimmed (foil covered) baking sheet.
  • Stir chocolate and heavy cream in a heaby saucepan until melted and smooth.
  • Remove from heat.
  • Mix in 1/4 t vanilla and 1/4 t almond extract.
  • spoon ganache glaze over cookies.
  • Refrigerate until glaze sets (at least 2 hours)
  • Store air-tight or freeze.

Notes

The recipe makes 12 large cookies. I like to reduce the size and make about 2 dozen small cookies. Baking time will reduce. If the chocolate thickens too much, add more cream while reheating the glaze.

Categories: Christmas  Cookies 
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