Name: Chocolate-Dipped Macaroons
Ingredients: Butter for preparing baking sheet; 1 large egg white; 1 tablespoon sugar; 1/4 teaspoon vanilla extract; 1/8 teaspoon almond extract; 3/4 cup sweetened flaked coconut; 1/2 ounce chocolate (chopped into a few pieces); 1/2 teaspoon unsalted butter

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Chocolate-Dipped Macaroons

Course: Dessert

Keyword: chocolate, cookie

Servings:

Author: Gourmet Magazine

Ingredients

Butter for preparing baking sheet
1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut
1/2 ounce chocolate chopped into a few pieces
1/2 teaspoon unsalted butter

Instructions

Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter foil.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.
Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
In a double boiler, melt the chocolate and butter. Let chocolate mixture cool before dipping the tops of the macaroons.
Transfer the macaroons to a parchment-lined platter or baking sheet and place in the refrigerator for 20-30 minutes, or until the chocolate has hardened.