Seventeen years and running now we have dusted off our Test Kitchen each December and tried out a new chocolate Holiday Treat. We have done cupcakes and mousse and even a bourbon infused chocolate bundt cake. But we have never done macaroons. The added attraction here, and remember we are in finance, is the recipe does not use that much chocolate. It still tastes very chocolatey mind you, but with the cost of cocoa up 25% the past 6 months we want to mindful of your pocketbook! Anne Doremus took the honors this year along with husband Greg to test the recipe. The rest of us here were enthusiastic tasters. The good news is the macaroons taste great. The even better news is the recipe is very easy, according to Anne.
So from all of us here we wish you a wonderful Holiday Season and a very productive, and healthy 2015. Enjoy.
Chocolate-Dipped Coconut Macaroons
Preparation 30 minutes – Cooking and refrigeration 90 minutes
1 – 14-ounce package sweetened shredded coconut (about 5 cups)
4 – large egg whites
2/3 cups sugar
1/3 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
1. Heat oven to 325° F.
2. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
3. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
4. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
5. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.