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
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.
Notes
Recipe By: Gourmet Magazine
Yield: 4
Yield: 4
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