Pinoy Choco Macaroons
Ingredients
- 3 cups sweetened shredded coconut
- 4 egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla flavoring
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl combine the egg whites, sugar, vanilla, and salt.
- Whisk until completely combined and the mixture is frothy.
- Pour the coconut over the egg white mixture.
- Stir until the coconut is evenly moistened.
- Shape the coconut mixture into small balls.
- Arrange in a baking sheet line with parchment paper.
- Bake the macaroons for 15 minutes or until golden brown.
- Set up a double boiler over simmering water.
- Put bakers chocolate, stir until melted and smooth.
- Dip the bottoms of the macaroons and smoothen using a knife or spatula.
- Place on a cooling rack and refrigerate for 10 minutes or until set
Note:
- For crispier and lighter macaroons, increase the amount of coconut to 5 cups.
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