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Valentine's Day
Recipes > Cookies
Chocolate-dipped Coconut Macaroons
Valentine's Day Cookies & Bars
Substitute paper valentine's with these edible indulgent valentines
this year. Even kids can make these with some help from adults.
Ingredients:
1/4 cup all-purpose flour
4 large egg whites
3 1/2 cups lightly packed sweetened flaked coconut
2/3 cup sugar
8 ounces semisweet chocolate, chopped
3 1/2 tablespoons butter or margarine
1 1/2 teaspoons vanilla
Directions:
In a large bowl, beat egg whites with a mixer until
frothy. Add vanilla, sugar, and flour; mix until smooth. Stir in
coconut.
On 2 well-greased 12- by 15-inch baking sheets, evenly space 1/4-cup
portions of dough. Pat each into a flat-topped heart about 1/2 inch
thick and 3 inches long. Bake in a 325 degree F oven until macaroons
are golden and only slightly wet-looking, about 25 minutes. Switch
positions of pans halfway through baking. Transfer macaroons to
racks and let cool.
Place chocolate and butter in a 1 1/2- to 2-quart
pan; set pan over a slightly larger pan filled with about 1/2 inch
water. Bring water to simmering over medium heat, and warm just
until chocolate and butter melt; stir occasionally. Remove pans from
heat; keep chocolate mixture over water.
One at a time, dip half of each macaroon in chocolate, tipping top
pan and scraping sides to collect chocolate. (Save leftover
chocolate for other uses.) Set macaroons slightly apart on waxed
paper placed on a 12- by 15-inch baking sheet. Chill, uncovered,
until chocolate hardens, about 45 minutes.
Serve, or wrap each airtight in plastic wrap, then
chill up to 1 week.
Makes 10.
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