Some cosmetic changes in preparation for larger site changes in the works.
Cindy - this is my T&T recipe: Jumbo Black Bottom Coconut Macaroons from Big Fat Cookies
Joined: Jul 17, 2006
Posted to Thread #14837 at 1:11 am on May 20, 2009
Jumbo Black Bottom Coconut Macaroons
From Big Fat Cookies by Elinor Klivans
Makes 16 small cookies or 10 large cookies
Moist-on-the-inside and crisp-on-the-outside!!
One 7-ounce bag (2 2/3 cups) shredded sweetened coconut
1/2 cup sweetened condensed milk [use 1/3 cup]
1/8 teaspoon salt
1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1 large egg white
Pinch of cream of tartar
9 ounces semisweet chocolate, chopped
Position a rack in the middle of the oven. Preheat the oven to 350° F. Line a baking sheet with parchment paper and butter the paper.
Make the cookies. In a large bowl, use a fork to stir the coconut, condensed milk, salt, almond extract and vanilla together. Set aside. [note: let this sit for about 1 hour to meld well]
In an impeccably clean medium bowl, use a whisk or a hand-held mixer on low speed to beat the egg white with the cream of tartar until they are foamy and the cream of tartar dissolves. Whisking vigorously or beating on medium-high speed, beat until soft peaks form. Whisk or beat in the sugar. Use a rubber spatula to fold half of the whipped egg white in the coconut mixture, then fold in the remaining white.
Scoop mounds of the coconut batter (about 2 tbl. size) onto the prepared baking sheet, spacing the macaroons 2 inches apart.
Bake until the bottoms of the cookies and the tips of the coconut shreds are light brown, about 20 minutes. Cool the cookies on the baking sheet for 5 minutes, then slide a metal spatula under the macaroons to loosen them from the parchment and transfer them to a wire rack to cool completely.
Make the chocolate coating. Put the chocolate in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler) - or heat in microwave oven for about 1 min. Stir until the chocolate is melted and smooth. Remove from water and let cool to thicken slightly, about 10 min.
Scrape the chocolate coating into a small bowl. Dip the bottom of each macaroon in the chocolate and place the cookies, chocolate bottoms up or on the sides, on a wire rack. (You will have some chocolate coating left over for another use or to pour over ice cream. It's easier to dip using a larger amount of coating.) Let the macaroons sit at room temperature until the chocolate coating is firm, about 1 hour. Or, to speed the firming of the chocolate, refrigerate the macaroons on the rack for about 15 minutes. Serve cold or at room temperature.
The cookies can be stored in a covered container in the refrigerator for up to 5 days.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 14837. Having a graduation open house dessert buffet for about 150. Any ideas - Cindy - 3:37am on 05/18/09 (22)
- If you have tons of freezer space, you can do mini cheesecakes in mini muffin tins, - Meryl - 7:59am on 05/18/09
- Also, coconut macaroons, dipped in dark chocolate - can be made in advance, stored in refrigerator - Meryl - 8:03am on 05/18/09
- Check these out - posted by MarshaTbay - Beijinhos de Coco (Coconut Kisses) - can be stored at room [LINK] - Meryl - 8:06am on 05/18/09
- Recipe please, Meryl? Many thanks. [NT] - Marianne - 2:49am on 05/19/09
- Marianne, I don't have any T&T, but here are some from my files: - Meryl - 3:03am on 05/19/09
- How about 2-Bite Lemon Tarts? Rec inside - DawnNYS - 4:20pm on 05/18/09
- Meryl and Dawn, thank you! I Will make the tarts and the cheesecakes. Great Ideas! [NT] - Cindy - 5:44pm on 05/18/09
- Cindy, the Ricotta pound cake gets better as it sits. It would be a good do-ahead. [NT] - MarilynFL - 6:15pm on 05/18/09
- Cindy, did you see this candy favor for graduates? [NT] [LINK] - MarilynFL - 6:17pm on 05/18/09
- OMG! These are hilarious! I'm definitely making these! [NT] - Cindy - 11:22pm on 05/18/09
- I also saw (forgot where) crisp, thin sugar cookies rolled up when they're - DawnNYS - 1:46am on 05/21/09
- if short on time, those rolled Pirouette cookies would work. great idea. - AngAk - 5:09pm on 05/21/09
- You can also bake cheesecake in a jellyroll pan and cut them into 2 bite sized pieces. - Luisa_Calif - 11:22pm on 05/18/09
- Luisa, How long would you bake this? [NT] - Cindy - 10:26pm on 05/19/09
- 20 minutes at 350. This is after you bake the graham crust 5 minutes and let it cool. If you want. - Luisa_Calif - 2:51am on 05/20/09
- Thanks Luisa. I'd love the recipe. [NT] - Cindy - 2:55am on 05/20/09
- I'll post this soon, can't do right now though., think I have food poisoning... [NT] - Luisa_Calif - 3:32pm on 05/21/09
- (((Luisa))) [NT] - AngAk - 8:16pm on 05/21/09
- Please, take your time and I hope you feel better soon! [NT] - Cindy - 2:35am on 05/22/09
- Feeling better today.. .See recipe posted below, Cheesecake Petit Fours. [NT] - Luisa_Calif - 3:48pm on 05/22/09