Ingredients
1 1/4 cups freeze-dried raspberries (from one 1 1/4-ounce bag) 3 large egg whites 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1/8 teaspoon salt 1 14-ounce bag sweetened shredded coconut 8 ounces bittersweet chocolate, finely chopped 3 tablespoons coconut oil Cooking spray
Directions
Preheat the oven to 325˚ F. Line a baking sheet with parchment paper. Finely grind 1 cup freeze-dried raspberries in a spice grinder.
Whisk the egg whites in a medium bowl until frothy. Whisk in the sugar, vanilla and salt, then add the ground raspberries. Fold in the coconut until evenly combined. Scoop the coconut mixture into 30 mounds (about a heaping tablespoon each), packing each into a 1-inch ball, then arrange 1 inch apart on the baking sheet.
Bake until the macaroons look dry and are lightly browned in spots, about 30 minutes. Let cool completely on the baking sheet.
Put the chocolate in a medium microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Add the coconut oil and stir until combined; set aside to cool slightly.
Set a rack on a rimmed baking sheet and generously coat the rack with cooking spray. Crush the remaining 1/4 cup freeze-dried raspberries. When the chocolate is cool enough to touch, dip the macaroons in the chocolate to coat, one at a time, then transfer to the rack. When finished, sprinkle with the crushed raspberries. Refrigerate until the chocolate is set with a matte finish, about 20 minutes.
Description
What can be better than the combination of chocolate and raspberry?
Servings
About 30
Notes
Not only are these delicious, they are so pretty on the plate. Nice Passover treat.
Source
Food Network - Steve Jackson
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