- 1/2 cup (about 4) large egg whites
- 1 1/4 cups granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 2 2/3 cups unsweetened shredded coconut
- 1/2 cup plus 2 tablespoons cake flour
- 1/2 cup chopped bittersweet chocolate
This recipe contains: Dairy, Eggs, Wheat
Recipe notes: The macaroons may be made 2 days ahead.
Waterbar and Farallon, San Francisco
Celebrated pastry chef and JBF board chair Emily Luchetti spreads a thin layer of chocolate on the bottoms of these macaroons for an elegant presentation.
Yield: 36 cookies
In a stainless-steel bowl, whisk together the egg whites, sugar, honey, and vanilla until well-blended. Place the bowl over a pan of simmering water; cook, whisking often, until the mixture feels hot to the touch, about 2 minutes. Remove the bowl from the heat and stir in the coconut and flour. Cover and refrigerate until firm, about 1 hour.
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
Using a small spoon or ice cream scoop, form the dough into 1-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Bake until golden brown, about 15 minutes. When the cookies are halfway done, switch the pans between the racks and rotate them 180 degrees to ensure even baking. Remove and let the macaroons cool to room temperature on the pans.
Melt the chocolate in a double boiler. Whisk until smooth. Remove from the heat and let cool until the chocolate is just warm to the touch. Line the baking sheets with fresh parchment paper. With a table knife or small icing spatula, spread a thin layer of chocolate on the bottom of each macaroon. Place the cookies, chocolate side down, on the prepared baking sheets. Let stand until the chocolate is set, about 1 hour.
Store in an airtight container at room temperature.
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