Ghostly Coconut Macaroons
The Yields about 24 macaroons
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.
- 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.
Directions:
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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