Chocolate-Covered Macaroons



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Source Petite Kitchenesse

Preparation Time


6 ounces semi-sweet chocolate (or bittersweet) chopped
1/4 tsp almond extract
half a bean vanilla bean
3/4 cup egg whites (about 5–6 large eggs)
3/4 cup sugar
3 cups sweetened shredded coconut
1/2 cup heavy cream

1. Slice open the vanilla bean and scrape caviar out into a large, heavy sauce pan. Add the pod, coconut, sugar, and egg whites*, and cook over medium-low heat, stirring constantly, until mixture is somewhat pasty. Remove from heat. Remove the pod and stir in almond extract. Spread the mixture out on a baking sheet and refrigerate until cold, around 30 minutes.

2. *A note about eggs: I used to avoid making things that called for more than 2 egg whites because it felt like such a waste to throw out the yolks. Then I found out that you can save them (as long as they aren’t broken) for up to 2 days. Just put them in an airtight container, cover them with water, and refrigerate. (I’ll be making chocolate pudding with my leftover yolks.)

3. Preheat the oven to 350°. Line another large baking sheet with parchment paper. Shape tablespoons of mixture into domes and place on sheet. Bake for 15–20 minutes, or until golden. Transfer to a rack and let cool.

To make the ganache

1. Place chocolate in a medium-sized bowl. Heat heavy cream in a saucepan until hot and steaming, but not boiling. Remove from heat and pour over chocolate. Whisk until chocolate is completely melted. Spoon ganache over cooled macaroons. Refrigerate for at least 2 hours, until glaze has set.


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