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Ghostly Coconut Macaroons

Ghostly Coconut Macaroons

The Yields about 24 macaroons
  • 4 large egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons orange zest
  • 1/4 teaspoon salt
  • 4 cups sweetened shredded coconut
  • 8 ounces bittersweet chocolate chopped and slowly melted in the microwave.

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Whisk together the first five ingredients in a medium-sized bowl until the sugar and salt are dissolved and the mixture is frothy.

Add the coconut and stir until moistened and combined. Shape mixture into about two dozen 1 1/2-inch balls and place on baking sheet. Bake for about 10-15 minutes or until just starting to turn golden.

Remove from oven and cool completely before decorating. Dip macaroons in melted chocolate or use a toothpick dipped in melted chocolate to draw eyes on your coconut ghosts.

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