CHOCOLATE COCONUT MACAROONS

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the sweetened condensed milk, egg whites, vanilla extract and melted chocolate in a bowl.

Step 2

Mix well with a spatula, then pour over the shredded coconut and salt.

Step 3

Mix until all the coconut is coated.

Step 4

*Chef’s Tip: Liquid egg whites are easier to scale and best in this recipe.

Step 5

**Chef’s Tip: melt the chocolate and then measure. Any Valrhona dark chocolate can be used in this recipe without adjusting the quantity of chocolate.

Step 6

Chef’s Tip: opt for natural maraschino cherries or dark sweet, pitted cherries in liquid with stems. Drain and dry well before using.

Step 7

Form the macaroon batter into round balls (about 2 Tbsp each) and place on a silicone mat lined baking tray.

Step 8

Gently press a feve or square of chocolate into the cookies, pressing slightly.

Step 9

Bake at 340ºF (171ºC) for 12-13 minutes.

Step 10

Remove from the oven and place a cherry directly into the chocolate.

Step 11

Allow to cool completely before removing from the baking tray.

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