Food & Wine
Dark chocolate macaroons with strawberry dust
Macaroons, not to be confused with macarons, are one of my favourite types of cookie. They consist mostly of coconut, aren't overly sweet and have a lovely crumbly texture.
When they're dipped in dark chocolate and sprinkled with freeze-dried strawberry powder, these become next-level treats.
Serves: 15
Ingredients:
- 3 cups fine desiccated coconut
- 1/3 cup caster sugar
- 1/2 teaspoon vanilla extract
- Pinch sea salt
- Whites from 3 large eggs
- 1 cup 70 per cent dark chocolate chips
- 10g strawberry powder
Method:
- Preheat oven to 170°C. Line a baking tray with baking paper.
- In a large bowl, combine coconut, sugar, vanilla, salt and egg whites. Use your hands to form balls (about the size of golf balls) and place on the baking tray.
- Bake for about 15 minutes or until slightly golden. Cool before transferring to a rack.
- Meanwhile, melt chocolate. Place chips in a small bowl over a small pot of boiling water.
- Stir until completely melted.
- Dip base of each macaroon into melted chocolate and place directly on the lined baking tray.
Written by Jonathan Rondel. First appeared on Stuff.co.nz. Image credit: Emma Boyd / Stuff.co.nz.