![]() ![]() Dip them in melted white chocolate bark or melts for a two-tone effect. ![]() Stir the chocolate into the coconut and sweetened condensed milk and add just 1 teaspoon of vanilla. Condensed milk macaroons don’t need extra ingredients to help with binding. In this recipe, the milk solids add a wonderful nutty flavor as the chewy coconut macaroons brown in the oven. To make chocolate macaroons, melt 3 ounces of unsweetened chocolate in a bowl over hot water or in the microwave. Try it in hot chocolate, on hot cereal, or over cake.In a medium-sized bowl, whisk together the egg white, sugar, vanilla, and salt with a hand mixer on medium speed until the mixture is frothy and has thickened slightly. You can also add a few drops of food coloring if you'd like. Line a small baking sheet with parchment paper or use a silicone baking mat. Or stir in 1/4 to 1/2 cup of multicolored sprinkles to match the season or occasion. Peanut butter chips, butterscotch chips, and toffee chips are some other good add-ins. Or stir in 1/2 cup of mini chocolate chips and some well-drained chopped maraschino cherries. For holidays, give them some festive color with about 1/2 cup of chopped candied red and green cherries along with 1/2 teaspoon of almond extract and 1 1/2 teaspoons of vanilla. ![]() Add some chopped toasted pecans, hazelnuts, or walnuts to the mixture. While the basic coconut macaroons are easy and taste great, they can be gussied up in many ways.Alternatively, you can drizzle melted chocolate over the tops of the macaroons. Leave upside down so the chocolate can harden. Dip the undersides of the macaroons in 1 cup of semisweet chocolate chips melted with 2 teaspoons of vegetable shortening.Bake cookies one sheet at a time until set but not browned, 15-18 minutes. Add 1/4 teaspoon, or more to taste, of almond extract along with the 2 teaspoons of vanilla extract. When the unbaked cookies have rested an hour, preheat the oven to 285 degrees F (140 degrees C). ![]()
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