RECIPE
RECIPE: CHOCOLATE-DIPPED CRANBERRY COCONUT MACAROONS
Macaroons are any cookies that are made without flour. The most common and popular form of macaroon is made with coconut. This recipe adds the tart flavor of dried cranberries and is dipped in a shell of dark chocolate.
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You Will Need:
1 pkg. (14 ounces) sweetened shredded coconut
14 ounces sweetened condensed milk
½ cup dried cranberries, chopped
¾ cup sugar
1 tsp. almond or vanilla flavoring (non-alcoholic)
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
1 pkg. (8 squares) semi-sweet chocolate
Instructions:
1. PREHEAT the oven to 325 degrees Fahrenheit (160 Celsius).
2. COMBINE the coconut, condensed milk, dried chopped cranberries, sugar, and vanilla or almond flavoring in a large
bowl.
3. WHIP the egg whites and salt on high speed until they make medium-firm peaks.
4. FOLD (carefully) the whipped egg whites into the coconut mixture.
5. DROP the batter by the tablespoonful onto baking sheets lined with parchment paper or which have been greased and
floured. Bake for 25 to 30 minutes, until golden brown.
6. COOL.
7. MELT chocolate on low heat on a double-broiler. Dip cookies halfway into chocolate. Let stand until chocolate is
firm.
Download a PDF of this Article and recipe here (
http://www.IsItHaram.com/features/chocolate_liquor.pdf
)
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