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Coconut Fudge Macaroons

Makes 1-1 1/2 dozen, depending on size.

Ingredients:

  • 1/2 cup semi-sweet chocolate chips, melted and cooled
  • 1-1/2 cups blanched almonds, ground
  • 3 egg whites
  • 3/4 cup sugar
  • 1/2 cup semi-sweet chocolate chips, melted and cooled
  • 1 1/4 cups, lightly packed, sweetened shredded coconut
  • 1/4 cup chocolate chips, extra

Instructions:

Preheat the oven to 350 F. Line a doubled up baking sheet with parchment paper. Melt the chocolate, cool and set aside. Grind the nuts in a food processor. In a large mixing bowl, gently whisk the egg whites to froth them; increase speed and whip, dusting in the sugar, until stiff and glossy. Fold in the melted chocolate, nuts, coconut and finally, chocolate chips. Drop in big spoonfuls on baking sheet. Bake until just set, about 20 minutes.

Serve in small confectioners cups or muffin liner cups.

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine