21 March 2006
Episode 7: Macaroons
10:25 | 14.8mb | QuickTime 7
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For this episode, I baked macaroons, a cookie that is many times associated with Passover. While my version cannot be enjoyed during Passover since it does contain a tiny bit of flour, my macaroons are tasty nonetheless.
Chocolate-Drizzled Coconut Macaroons
prep time: 10 min. | bake time: 20 min.
1 package [7 oz. or 2 2/3 c.] sweetened coconut
1/3 c. sugar
3 Tbsp. flour
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract
2 oz. semi-sweet Baker’s chocolate
1. Preheat oven to 325°.
2. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.
3. Drop by tablespoonfuls onto greased and floured cookie sheets.
4. Bake for 20 minutes or until edges are golden brown. Remove immediately from cookie sheets to wire racks. Cool completely.
5. If you haven’t already done so, place wax paper underneath cooling racks. When macaroons are almost completely cooled, melt Baker’s chocolate in double boiler over medium heat while stirring almost continuously. This will take about 5 minutes.
6. Drizzle melted chocolate over macaroons. Let stand until chocolate is cooled and firm.
2 comments for “Episode 7: Macaroons”
Another easy way to separate eggs is to crack them into your hand and let the white slip through your fingers. It’ll separate from the yolk and the yolk will stay in your hand. Unless you hold your fingers too far apart from each other.
said Suzanne on 21 March 2006 at 20:56I just made these but I think I put in too much
almond extract.
The only problem I have had seperating eggs like
said Matt on 15 April 2006 at 20:23Suzanne suggests is if the yolk breaks.