Thursday, December 29, 2011

Chocolate-Dipped Macaroons

I'm not much of a baker, but even I like to bake around the holidays.  I searched the internet for some easy cookies to make for my office and came across this macaroon recipe.  

The macaroons themselves were easy to make, but I had to consult my husband when it came to how much chocolate to put on them.  He declared that drizzling chocolate over the macaroons didn't provide enough chocolate flavor, so I ended up dipping about half of the macaroons in chocolate.  This made the process a little messier, but I agree that more chocolate makes them even yummier.

Chocolate-Dipped Macaroons
adapted from Bon Appetit via

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated orange peel
3 large eggs
24 ounces sweetened flaked coconut (about 6 cups firmly packed)
8 ounces bittersweet chocolate, melted

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.

Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

Drizzle chocolate over macaroons or dip them. Chill on sheets in refrigerator until chocolate is firm, about 30 minutes.

Yield: 45-50 pieces

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