Thursday, January 21, 2010

Coconut Macaroons with a Dark Chocolate Drizzle

So- when the sweet tooth hit me last night, I thought to myself, hmm... I have all this leftover coconut from my Coconut Shrimp recipe, how about making some macaroons?!  So I did!  I haven't made macaroons for probably 15 years, but decided to just "wing" it and see how they turn out.  And they were DELICIOUS!!!  These are so simple to make, and were such a wonderful treat!  I have been addicted to drizzling cookies with Dark Chocolate as well, it adds such a decadence, and couldn't be more simple to do!  I hope you all will give these a try for your next sweet tooth attack!!

Coconut Macaroons with a Dark Chocolate Drizzle

1 egg, beaten well
1/4 cup sugar
1/4 cup flour
1/4 tsp. sea salt
2 cups angel flake coconut, sweetened
3/4 cup dark chocolate chips
2 teaspoons cinnamon
1/2 cup crushed pecans

1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a medium bowl, beat egg and sugar together till fully combined.  Add in the flour and sea salt, stirring well. Stir in the coconut, and combine well.
3. Drop by the teaspoon onto the prepared baking sheet (I also pressed the macaroons down to slightly flatten them, and tucked in any stray bits of coconut to reduce the risk of them baking too darkly.), place in the preheated oven, and bake for 20-24 minutes, until lightly golden brown.  Remove from the oven and place on a rack to cool.
4. Combine the dark chocolate chips and the cinnamon in a medium zip-type storage bag, place in the microwave and heat for 30 seconds.  Knead the bag and continue to heat for 15 second intervals until the chocolate is all melted, and the cinnamon is fully combined (knead the bag between each heating cycle).  Clip the bottom corner edge of the bag to make a pencil tip sized opening, you will use this to pipe the chocolate onto the cooled macaroons.
5. Drizzle the chocolate over the macaroons, and then sprinkle the tops with the crushed pecans, over the melted chocolate.
6.  Allow the chocolate to set and then ENJOY! These macaroons will really stand up well to being packed in a lunch, or are the prefect morsel to enjoy after dinner!! You could even try crumbling them on top of vanilla bean ice cream!! Yum!

Yields: about 1 1/2- 2 dozen bite-size macaroons
Prep Time: 5 minutes
Bake Time: 20-24 minutes

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