Wednesday, March 14, 2012

Double Chocolate Coconut Macaroons

2/3 cup  plus 2 tbsp all purpose flour
1 14ounce bag sweetened shredded coconut
1/4 tsp salt
1 14 ounce can sweetened condensed milk
2½ tsp  almond extract
1 cup semi-sweet chocolate, melted
1 cup white chocolate,melted

      Preheat oven to 325°F.  Place flour, coconut and salt in a mixing bowl and gently toss together. Stir sweetened condensed milk and almond extract together and fold into the coconut mixture until fully incorporated. Cover with plastic wrap refrigerate for 2 hours. Using a small cookie scooper or a tablespoons, scoop spoonfuls of the mixture onto a baking sheet lined with parchment. Bake macaroons for about 15 to 20 minutes or until the out shell begins to brown.  Allow to cool completely, about 30 minutes before dipping the bottoms in the melted white chocolate, drizzling the tops with semi-sweet chocolate, and setting them on wax paper.  Serve.

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