Tuesday, November 15, 2011

Chocolate Macaroons

3 egg whites
1/2 teaspoon cream of tartar
1 T sugar
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
20 ounces sweetened shredded coconut
7 ounces dark chocolate (60 to 70 percent cocoa)

Preparing the macaroons:
Preheat oven to 325 degrees F.

Beat egg whites in electric mixer on low. Once whites are broken up, add cream of tartar and sugar. Increase speed to medium and beat until whites are frothy.

Shut off mixer and fold in condensed milk, vanilla and lemon zest. Add coconut and mix until well incorporated. Let mixture sit for 2-3 minutes.

Line 2 cookie sheets with parchment paper. Drop 12 heaping tablespoons of the batter on each tray, spacing them apart evenly. Bake for 20 to 25 minutes. Let cool.

Melt chocolate in a double boiler over low heat or in the microwave. Dip half of each macaroon into the chocolate. Place on tray to allow chocolate to set. Serve when cooled.

Makes 24 macaroons


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