Wednesday, March 17, 2010
Chocolate Macadamia Macaroons
Surprisingly, these cookies were very fast and easy to make. When I first read the recipe and saw the picture I thought these were going to take a while to bake, but I was completely wrong, it only took about thirty minutes, and that’s counting the time they are in the oven! I made about 1 and 1/2 dozen cookies, but depending on the size you make them you will either have about 2 dozen or just 1 dozen. If you love coconut, then these will be perfect for you. The cookies have a strong flavor of coconut but are perfectly balanced out with the chocolate.
2 cups flaked coconut
1/2 finely chopped macadamia nuts
1/3 cup sugar
3 Tbsp. baking cocoa
2 Tbsp. all-purpose flour
Pinch of salt
2 egg whites, beaten
1 Tbsp. light corn syrup
1 tsp. vanilla extract
4 squares (1 ounce each) semisweet chocolate
•Combine coconut, macadamia nuts, sugar, cocoa, flour and salt.
•Add egg whites, corn syrup, and vanilla; mix well.
•Drop rounded tablespoonfuls onto greased baking sheets.
•Bake at 325 degrees for 15-20 minutes or until set and dry to touch. Cool for 5minutes before removing to wire racks to cool completely.
•In small bowl, melt chocolate, stir until smooth.
•Dip bottom of each cookie in chocolate. Place on waxed paper, let stand until set.