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These small individual treats are perfect for on-the-go dessert!
You can make them with or without the chocolate! (Maybe substitute for caramel!)
Ingredients
Macaroons
2 2/3 cups flaked sweetened coconut
1/4 cup all-purpose flour
2/3 cup sugar
1/4 teaspoon kosher or fine sea salt
4 egg whites
1 teaspoon vanilla extract
Chocolate Drizzle
16 oz heavy cream
1 cups chocolate chips
Recipe
Chocolate Drizzle:
Prepare a double boiler.
If you do not have one, fill a pot with water and place a ceramic bowl on top. Bring the pot to a boil.
In the bowl, place the chocolate chips. Stir while they melt.
Add heavy cream in small amount until you reach your desired consistency.
This will be drizzled on top of the macaroons!
For Macaroons:
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper or a baking mat.
In a large bowl, combine coconut, flour, sugar and salt.
Stir in egg whites and vanilla.
Using a small spoon, make small balls of mixture and place onto baking sheet.
Bake in preheated oven for 18-20 minutes or until the edges have started to turn golden brown.
Remove from oven and cool cookies on wire rack.
When cooled, drizzle with chocolate sauce.
Enjoy!
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