Chocolate-Dipped Coconut-Cashew Macaroons
2014-11-17 21:18:48
Yield: approximately 2 dozen cookies
Ingredients
- 1 (14-ounce) bag sweetened flaked coconut
- 1⁄2 cup chopped roasted salted cashews
- 1⁄2 cup sugar
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 3 large egg whites
- 1 teaspoon vanilla extract
- 10 ounces bittersweet or
- semisweet chocolate, such as Ghirardelli
Instructions
- Preheat oven to 325°. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, stir together coconut, cashews, sugar, flour, and salt. Add egg whites and vanilla; stir until well combined. Scoop approximately 2 tablespoons coconut mixture, and drop onto prepared pan, spacing 1 inch apart. Using slightly damp fingers, gently press into 2-inch rounds.
- Bake until lightly browned around edges, approximately 18 minutes. Remove from oven. Let macaroons stand on pan for 2 minutes. Using a spatula, transfer to a wire rack, and let cool completely.
- Melt chocolate according to package directions; spoon into a small bowl. Place a sheet of wax paper on a work surface. Dip each cooled macaroon halfway in chocolate, scraping excess on edge of bowl. Place on wax paper; let stand in a cool dry place until chocolate is set and macaroons can be easily removed from wax paper, approximately 2 hours. Store, covered, up to 5 days.
Taste of the South https://tasteofthesouthmagazine.com/