Chocolate-Almond-Coconut Macaroons |
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Prep Time: 18 Minutes Cook Time: 22 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Make coconut-almond macaroons even more special by stirring in chocolate morsels and drizzling the cookies with a chocolate glaze. But even without the glaze, they're spectacular. Ingredients:
1 (14-ounce) package sweetened flaked coconut |
3/4 cup sweetened condensed milk |
1/2 (7-ounce) package almond paste, grated (we tested with odense) |
2 tablespoons all-purpose flour |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1/2 teaspoon grated orange rind |
1/4 teaspoon salt |
1/4 cup semisweet chocolate mini-morsels |
1 egg white |
1/2 cup semisweet chocolate morsels (optional) |
1 tablespoon shortening (optional) |
1/4 cup sliced almonds, toasted (optional) |
Directions:
1. Combine coconut and sweetened condensed milk in a large bowl. Add almond paste and next 5 ingredients. Stir in mini-morsels.
2. Beat egg white at high speed with an electric mixer until still peaks form; fold into coconut mixture.
3. Drop by heaping tablespoonfuls onto parchment paper-lined baking sheets.
4. Bake at 325° for 20 to 21 minutes or until edges are golden and tops are lightly browned. Cool completely on baking sheets.
5. If desired, microwave chocolate morsels and shortening in a 1-cup glass measuring cup on HIGH 1 minute or until melted, stirring once.
6. Pour melted chocolate into a small zip-top freezer bag. Snip a small hole in 1 corner of bag; drizzle chocolate over macaroons, and sprinkle with toasted almonds, if desired. Let stand until chocolate is firm.
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