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Add a photoThese aren't easy to make, but are well worth the effort. They are seriously good.
Ингредиенты
- 2 7 ounce packages of sweetened flaked coconut
- 2/3 cup of packed powdered sugar
- 1/4 cup canned cream of coconut (such as Coco Lopez). You can find it next to the cocktail mixers in your grocery store.
- 1 ounce of cream cheese, room temperature
- 3 tablespoons of all purpose flour
- 1 large egg white
- 1/2 teaspoon of vanilla extract
- Pinch of salt
- 1 pound bittersweet chocolate chopped (optional)
Инструкции
- Preheat oven to 325 degrees
- Line a large baking sheet with foil
- Butter foil and dust with flour; shake off excess
- Finely chop one 7 ounce package of coconut and powdered sugar in a food processor until mixture feels moist
- Add cream of coconut, cream cheese, 3 tablespoons of flour, egg white, vanilla and salt. Process until well blended, scraping down the sides occasionally.
- Transfer dough to medium bowl (it will be very soft)
- Place remaining package of coconut in a pie plate. Drop rounded tablespoonful of dough into coconut and roll to coat completely.
- Using palms of hands, gently roll dough into balls about 1 1/2 inch diameter and place onto baking sheet.
- Repeat with remaining dough and coconut, spacing macaroons evenly on prepared sheet.
- Bake until golden brown and firm to touch; about 35 min.
- Cool cookies completely on sheet rack.
- THE FOLLOWING IS OPTIONAL. MACAROONS ARE AMAZING ON THEIR OWN.
- Line another baking sheet with waxed paper.
- Melt chocolate in top of a double boiler set over simmering water.
- Stir until candy thermometer reads 115 degrees and remove from heat.
- Dip bottom of the cookie into melted chocolate.
- Brush cookie against side of pan to remove excess chocolate.
- Place cookie, dipped side down, on wax paper
- Refrigerate cookies until chocolate sets, about 30 min.
- Macaroons can be prepared ahead. Cover tightly and refrigerate up to 3 days or freeze up to 3 weeks. Bring to room temp before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 15 servings | |
| Calories 238 | |
| Calories from Fat 180 | 76% |
| Total Fat 21.42g | 27% |
| Saturated Fat 14.34g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 31mg | 1% |
| Potassium 309mg | 9% |
| Total Carbs 17.74g | 5% |
| Dietary Fiber 6.3g | 21% |
| Sugars 6.46g | 4% |
| Protein 5.05g | 8% |
Отзывы
03 февраля 2008
Tasted these for the first time; AWESOME! The texture was perfect and they're not too sweet. Really, really good.Этот рецепт был приготовлен/опробован мной!
21 декабря 2011
I tasted these recently at a cookie swap party. Awesome! They were a little different with the chocolate on top, then sprinkled with nuts! Yum! Seems like many variations could be possible. I have been making cookies for a long, long time but I have never tasted anything like this.Этот рецепт был приготовлен/опробован мной!Содержит вариацию
30 декабря 2011
Hi, Lyndsey - Followed you recipe - except I had to use gluten free flour at the request of the diners ordering them. They were delicious and got a 10 for flavor. My GF macaroons spread a bit more than they would have with AP flour - but the flavor was spot on! Thanks for sharing! Best regards - AmosЭтот рецепт был приготовлен/опробован мной!Содержит вариацию
Комментарии
15 января 2013I like macaroons. I haven't tried to make one but I think I would now. This sounds good.
04 февраля 2008Ok, I made these yesterday for the first time in about 4 years. They might be the best cookie ever. They were a huge hit with our friends.
