Coconut Macaroons:
3 cups flaked coconut
1 1/2 cup sugar (eliminate if using sweetened coconut)
5 tablespoons all purpose flour
1/8 teapsoon salt
3 egg whites
4 teaspoon vanilla extract
In a bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees for 18-20 minutes or until golden brown. Dip top in chocolate suace and cool on a wire rack.
Chocolate Sauce:
1/2 bag of dark chocolate chips or chunks (about two cups)
2 tablespoon butter
Make a double boiler, using a ceramic or glass bowl that fits snugly on top of a pan, not touching the bottom. Add about 2 inches water and heat on stove at about medium temperature. Add chocolate to bowl on top, stir slowly as chocolate melts, it will get dry, when it does, add butter to make chocolate smooth and melted. Keep on a low temperature. Use to dip tops of macaroons in. Then place on a rack to cool. Refrigerate macaroons overnite to harden chocolate top.
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2 tablespoons butter
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