These fruit forward raspberry macaroons get a contrasting drizzle of dark chocolate. They make a great DIY gift on Valentine's Day.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
About This Recipe
Yield:
makes about 2 dozen cookies
Active time:
20 minutes
Total time:
1 hour
Special equipment:
food processor, baking sheet
Ingredients
14 1/2-ounces sweetened shredded coconut
4 egg whites
1/4 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 2/3 cups raspberries
1/2 cup sliced almonds
4 ounces dark chocolate
Procedures
Adjust oven racks to middle and upper positions and preheat oven to 325°F. Line two baking sheets with parchment paper.
In the bowl of a food processor combine coconut, sugar, salt, vanilla, egg whites, and almonds. Pulse to combine, about 8 short pulses. Add raspberries and pulse until evenly distributed, about another 8 pulses. Use a medium size cookie scoop (2 3/4-inch diameter, 1 1/2 Tbsp) to scoop dough and drop it onto the prepared baking sheet in rounded balls. Bake cookies until golden in color and dry to the touch, 30-35 minutes.
Let cookies cool for 5 minutes then transfer to a wire rack to cool completely. Melt chocolate in a double boiler or in the microwave. Drizzle chocolate over cookies and let stand until hardened.
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