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Bon Appetit December 1994
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Two 7-ounce packages sweetened
2/3 cup packed confectioner's sugar
1/4 cup canned cream of coconut
(such as Coco Lopez)
1 ounce cream cheese,
3 tablespoons all-purpose flour
1 large egg white
1/2 teaspoon vanilla extract
pinch of salt
1 pound bittersweet chocolate, chopped
Preheat oven to 325 degrees F. Line heavy large baking sheet with
heavy-duty foil. Butter foil and dust with flour; shake off excess. Finely
7-ounce package coconut and 2/3 cup confectioner's sugar in processor until mixture feels
moist. Add the cream of coconut, cream
cheese, flour, egg white,
vanilla extract and salt. Process until well
blended, scraping down sides of
work bowl occasionally (dough will
be soft). Transfer dough
to medium bowl.
Place the remaining 7-ounce package flaked coconut in pie plate. Drop
rounded tablespoonful of dough into coconut and roll to coat completely.
Using palms of
hands, gently roll dough into ball (about 1 1/2 inches in
diameter). Place on prepared
baking sheet. Repeat with remaining dough
and coconut, spacing macaroons evenly on
Bake the macaroons until golden brown and just firm to touch, about 35
minutes. Cool cookies completely on sheet on rack.
Line another large baking sheet with waxed paper. Melt 1 pound
chopped bittersweet chocolate in top of double boiler set over simmering water,
until candy thermometer registers 115 degrees F. Remove double
boiler from heat. Dip bottom of 1
cookie into melted chocolate. Brush
cookie against side of pan to remove excess chocolate.
Place the cookie,
dipped side down, on prepared baking sheet. Repeat with the remaining
and melted chocolate. Refrigerate cookies until the chocolate sets,
about 30 minutes. Remove
cookies from sheet.
(Macaroons can be prepared ahead. Cover tightly and refrigerate up to
3 days or freeze up to 3 weeks. Bring macaroons to room temperature
before serving.) Makes
Featured Archive Recipes:
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