Price to make: $5.24
Yield: about 20
Time: Prep – 12 minutes, Cook – 14 minute
3 cups coconut flakes
1 1/2 Tbsp cornstarch
3/4 cup sugar
1/2 tsp vanilla
3 egg whites
1 bar noblesse bittersweet chocolate
- Mix coconut, cornstarch, sugar, vanilla and egg whites in a bowl.
- Set bowl over a pot of boiling water until mixture thickens.
- Drop tablespoonful's onto ungreased baking sheet and bake at 350 for 14 minutes.
- Remove from oven and place macaroons onto wire rack to cool.
- Melt chocolate and dip in only bottoms of macaroons.
- Place on waxed paper and refrigerate to set.
Tips: These are great tasting macaroons but I cant enjoy the taste as it’s a pesach food. My double boiler didn’t heat up the mixture to thicken it only burnt the sides so I scooped out when it was cold. As the top is round when its scooped I don’t understand how they can say to dip in only the bottom but whatever I tried my best. I still have not figured how to melt chocolate as every time I do it doesn’t turn liguidy it just gets thick.
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