If given the choice, I always prefer to ring in the new year in a low-key fashion, enjoying a nice dinner and champagne with friends, or simply getting together at someone’s home. Here is a sweet idea for a delicious treat to take along if you are planning a similarly relaxing way to ring in 2012. Fancy and indulgent, yet inexpensive and very simple to prepare. I present to you chocolate-dipped coconut macaroons!
Recipe: Chocolate-Dipped Coconut Macaroons
|Prep Time: 30 minutes||Chill Time: 1 ½ hours||Bake Time: 45 minutes||Servings: Approx 12 macaroons|
3 cups sweetened shredded coconut
¾ cup sugar
5 egg whites, lightly beaten
1 ½ tsp vanilla extract
¼ tsp almond extract
8 oz high-quality semi-sweet chocolate
Line a large rimmed baking sheet with parchment paper. Combine the coconut, sugar, egg whites and vanilla and almond extracts and mix well. Spread mixture on baking sheet and refrigerate until cold, about 30 minutes.
Preheat oven to 300 degrees. Line another baking sheet with parchment paper (or a SilPat). Use a ¼ cup measuring cup to scoop and pack the coconut mixture into approximately 12 dome shaped macaroons. Bake until golden, about 40-45 minutes.
Transfer macaroons to a wire rack and allow to cool completely. Line a fresh pan with parchment paper. Microwave chocolate in a glass bowl in 30-second intervals until melted and smooth, stirring between intervals. Dip the bottom of each macaroon in the melted chocolate and place on the freshly lined pan, chocolate side down. Chill until the chocolate is firm, about 1 hour.
Macaroons can be held for up to three days. Cover and keep refrigerated.
Adapted from this recipe.