I think it’s about time I share with you one of my most favorite, no fuss-sweet recipes. This recipe is particularly timely for Passover, as there is no flour and the leavening agent is egg whites. If you use an ice cream scooper to create a dome like shape, my macaroons are like mini cakes. For an elegant decadence, dip them in your favorite melted dark chocolate and give them a dusting of edible gold.
Enjoy them as portable treats. Have them for a snack or they’re ideal when you don’t have much time but you’ve promised to bring over a sweet ending to a meal.
Through the ages we have transformed the macaroon from a delicate almond based biscuit to a moist coconut deliciousness. I love French macaroons, but the coconut ones should not be overlooked. They possess a satisfying simplicity.
Ingredients
- 2 cup shredded coconut
- 1/2 cup maple sugar
- 2 egg whites
- 1/2 tsp vanilla extract
- pinch of salt
- 21/2 oz bittersweet dark chocolate (I like Green and Black’s 70%)
Directions
- Preheat oven to 350° F
- In a medium bowl, add salt to egg whites and beat with an electric mixer until stiff but not dry.
- Using a spatula fold in the maple sugar and vanilla. Then stir in the coconut.
- Line a baking sheet with parchment paper and scoop out 1 oz cookies. Bake for 15 minutes or until lightly golden.
- Allow to cool for 30 minutes.
- Over low heat, melt chocolate in a small pan. Tip the pan on it’s side and dip half the macaroon in the chocolate. Allow to set in the refrigerator for 30 minutes on a parchment-lined tray.
- Once the chocolate sets, use a small brush to sprinkle edible gold over the chocolate.
Makes 12
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