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Chocolate Coconut Macaroons

Serves: Makes 20 cookies

Ingredients:

  • Macaroons:
  • 2 cups sweetened condensed milk
  • 3 tbsp egg whites (liquid egg whites are easier to scale and best in this recipe)
  • ½ tbsp vanilla extract
  • ⅓ cup GUANAJA 70% Dark Chocolate, melted (melt chocolate before measuring)
  • 3 ¾ cups unsweetened shredded coconut
  • ⅛ tsp salt

  • Garnish:
  • 20 chocolate feves or squares
  • 20 cherries


Procedures:

Macaroons: Combine the sweetened condensed milk, egg whites, vanilla extract and melted chocolate in a bowl. Mix well with a spatula, then pour over the shredded coconut and salt. Mix until all the coconut is coated.

Garnish: opt for natural maraschino cherries or dark sweet, pitted cherries in liquid with stems. Drain and dry well before using.

Assembly: Form the macaroon batter into round balls (about 2 Tbsp each) and place on a silicone mat lined baking tray. Gently press a feve or square of chocolate into the cookies, pressing slightly. Bake at 340°F for 12 to 13 minutes. Remove from the oven and place a cherry directly into the chocolate. Allow to cool completely before removing from the baking tray.

by Valrhona

 
 
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