ingrediens
2 large egg whites
1/4 cup granulated sugar
1/2 teaspoon real vanilla extract
2 Tablespoons all-purpose flour
Pinch of salt
3 cups sweetened shredded coconut, lightly packed (approx. 11 ounces)
5 ounces bittersweet chocolate (I recommend Ghirardelli)
Preheat oven to 325° with one rack in the upper 1/3 of oven and one rack in the lower 1/3 of oven. Line a baking sheet with parchment paper.
Step 1: In a large bowl, whisk the egg whites until they have thickened to the consistency of pancake batter. Whisk in the sugar, vanilla, flour and salt.
Step 2: Stir in the coconut.
Step 3: Gently roll a Tablespoon-size portion of the mixture between your palms, and place on the prepared baking sheet. Optional: Use your thumb and three fingers to pinch the ball into a tufted star shape. Repeat with remaining coconut mixture.
Step 4: Bake, in the upper 1/3 of the oven for 15 minutes. The tops of the macaroons will have begun to brown. Transfer baking sheet to the bottom 1/3 of the oven and bake an additional 5 minutes to set and caramelize the bottoms of the macaroons.
Step 1: In a large bowl, whisk the egg whites until they have thickened to the consistency of pancake batter. Whisk in the sugar, vanilla, flour and salt.
Step 2: Stir in the coconut.
Step 3: Gently roll a Tablespoon-size portion of the mixture between your palms, and place on the prepared baking sheet. Optional: Use your thumb and three fingers to pinch the ball into a tufted star shape. Repeat with remaining coconut mixture.
Step 4: Bake, in the upper 1/3 of the oven for 15 minutes. The tops of the macaroons will have begun to brown. Transfer baking sheet to the bottom 1/3 of the oven and bake an additional 5 minutes to set and caramelize the bottoms of the macaroons.
Step 5: Set macaroons aside to cool. When cool, melt chocolate over low heat. If using chocolate chips, you may want to add a teaspoon of oil to the melted chocolate to fix the consistency. Dip each macaroon in melted chocolate and set back on the parchment lined tray to set. Once all macaroons are dipped, place in the refrigerator to help the chocolate set.
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