Sunday, September 9, 2012

English Coconut Macaroons

My rating: really liked it.
                                     English Coconut Macaroons

Lisa over at sweet 2 eat baking, posted this wonderful recipe.
Until her post, I had never heard of an English macaroon, and discovered that the recipe most Americans use is actually French. The English macaroon is crisper, with the addition of ground almonds. I definitely prefer this version. I had to convert her recipe to use, U.S. measurements. I think it's correct.
These were great. Thanks Lisa!

2 egg whites
1/4tsp. cream of tartar
3/4cup sugar
2cups shredded coconut
1/4cup ground almonds
pinch of salt
1/4cup dark chocolate chips
1tsp. shortening

Beat the egg whites, until stiff peaks form.
Add the cream of tartar, and beat to combine.
Add the sugar, one Tbl. at a time, until well combined and the mixture is foamy.
Add the salt, coconut and ground almonds, mix to combine.
I wet my hand, then rolled one Tbl. of the mixture into balls.
Place them on a greased cookie sheet about 2inches part.
Bake for 20 minutes, or until lightly browned. Cool completely.
Melt the chocolate in the microwave, with 1 tsp. of shortening.
Spoon it into a bag, snip a tiny hole in the bag, drizzle the cookies with the melted chocolate.

             Roll 1Tbl. into balls, placed 2 inches apart. Bake 20 minutes.

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