Chocolate Bottom Macaroons (Coconut)
There is something satisfying about these soft, chewy cookies and it only gets better with chocolate. Great for that afternoon break with tea. This recipe makes about 3 dozen cookies.
- 1 cup egg whites (about 8 large eggs), room temperature
- 2 Tbsp honey*, type is your choice
- 2 ½ cups sugar
- 2 tsp vanilla extract
- 15 oz shredded sweetened coconut
- 1 ¼ cups cake flour*, sifted
- 8 oz bittersweet chocolate, chopped
- Large stainless steel or glass bowl
- Medium stainless steel or glass bowl
- Medium saucepan with water for double boiler
- Several cookie sheets line with parchment or Silpats
- Place saucepan, with water, over heat. And bring just to simmer.
- In large bowl, whisk together egg white, sugar, honey, and vanilla extract until well incorporated.
- Place bowl over simmering water in sauce pan and lightly whisk until temperature reaches 110 F.
- Remove from heat and fold in flour and shredded coconut.
- Place in refrigerator until the mixture is firm.
- Preheat oven to 350°F.
- Remove mixture from refrigerator and mold into about a 1” ball.
- Place cookies on prepared baking sheets, allowing several inches in between.
- Bake 15 to 20 minutes or until golden brown.
- Remove from oven and let cool on sheets for 10 to 15 minutes.
- Place chopped chocolate in medium bowl and place over simmering water in saucepan until chocolate has melted.
- Dip bottom of cookies into chocolate and place, chocolate side down, on prepared cookie sheet.
- Refrigerate for about 1 hour or until chocolate has set.
What you should know
Different types of honey (i.e, orange blossom, lavendar, topelo) give these cookies another dimension so, experiment.
If you don’t have cake flour make your own. For every 1 cup add 2 Tbsp cornstarch in bottom of 1 cup measuring cup and fill the remainder with all-purpose flour (1 Tbsp for ½ cup). Sift together.
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