Chocolate Dipped Coconut Macaroons
Ingredients
| 5 egg whites | ||
| 2 cups powdered sugar, sifted | ||
| 2 cups ground almonds | ||
| 2 and 2/3 cups shredded coconut | ||
| grated peel form 1/2 lemon | ||
| 1 and 1/2 tbs rum | ||
| 4 oz semisweet chocolate | ||
| Additional powdered sugar, sifted |
These are delicious Macaroon cookies that are made with coconut and dipped in chocolate.
- Line a baking sheet with parchment paper.
- Preheat oven to 300 degrees.
- Beat egg whites in a large bowl until stiff.
- Fold in half the powdered sugar and ground almonds.
- Add coconut, remaining powdered, sugar, grated lemon and rum.
- Work into a sticky dough.
- Put mixture in a pastry bag fitted with a large plain nozzle.
- Pipe walnut sized drops onto the parchment paper.
- Sprinkle macaroons with powdered sugar.
- Bake for 20 minutes.
- Macaroons should have a golden crust on the outside but remain soft inside.
- Cool on a rack.
- Melt chocolate in a double boiler over low heat.
- Dip cooled macaroons in melted chocolate to coat about 1/3 of each one.
- Let chocolate set before serving.
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