I was curious what making macaroons without the food processor would be like. But I couldn’t make them plain like the first ones, that would be too boring! So I decided to go with some Easter egg colors to make the plate a little more festive.
I liked that these went together easily, but I did notice that these looked a little more like dyed hay bales when I scooped them onto the baking sheet. Because all the little shreds of coconut were still whole, these macaroons were a little more fibrous than the first macaroons. These would be great to make little nests out of to hold chocolate eggs, but as far as taste and texture goes, the first macaroons were far superior.
Up Next: Macaroon Mania! – Part Three: Chocolate Dipped Toasted Coconut Macaroons
Previously: Macaroon Mania! - Part One: The Coconut Macaroon
Chocolate Drizzled Macaroons
From Baker’s Coconut. Yield: 2 dozen
1 (14 oz) Bag Shredded Coconut
2/3 c Sugar
6 Tbsp Flour
¼ tsp Salt
4 Egg Whites
1 tsp Almond Extract
Assorted Food Coloring
½ c Semi-Sweet Chips
1. Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Divide mixture into separate bowls, add food coloring one drop at a time until you reach desired color.
2. Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound. Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
3. To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between each interval until melted. Using scissors, cut the tip off the sandwich bag. The smaller your cut, the smaller the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the macaroons until you reach the desired look.