Chocolate Drizzle Coconut Macaroons Food

CHOCOLATE-DRIZZLE COCONUT MACAROONS

Steps:

• Preheat oven to 150°C or 130°C fan. Line 2 baking trays with baking paper.
• Beat egg whites in a large bowl until stiff peaks form.
• Gradually beat in sugar, adding a little and beating until dissolved. Beat until firm and glossy.
• Finely grate half the chocolate and fold into egg-white mix with coconut.
• Drop generous teaspoons onto tray, allowing some space for spreading.
• Bake for 13-15 rains, until pale golden and firm. Cool on tray.
• Melt remaining chocolate and drizzle lightly over macaroons in a diagonal pattern with a teaspoon. Allow chocolate to set.

COCONUT MACAROONS WITH CHOCOLATE DRIZZLE RECIPE

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper or use a Silpat baking sheet .
• In a large bowl, combine flour, coconut, and salt. Add the sweetened condensed milk and vanilla and stir until completely incorporated. Place bowl in the fridge and let dough sit for at least 30 minutes
• Remove dough from fridge and scoop onto cookies sheets using a large spoon or a scoop (each ball of dough should be about the size of a golf ball).
• Bake for 12-15 minutes in a preheated oven or until the cookies start to turn a golden color.
• Remove from pans immediately and let cool.
• Melt chocolate chips on stovetop or in the microwave and drizzle melted chocolate over each cookie.