Thursday, June 29, 2017
BUCKEYE COCONUT MACAROONS
BUCKEYE COCONUT MACAROONS Makes approximately 4 dozen small or 2 dozen large 4 oz. dark chocolate, chopped 1 (14 oz.) bag sweetened shredded coconut 1/2 cup granulated sugar 6 Tbsp cocoa powder 4 large egg whites 1 tsp vanilla extract 1/4 tsp salt 1/2 cup creamy peanut butter Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats. In a microwave safe bowl, melt chocolate in microwave on 50% heat for 30 second intervals until smooth. In a food processor, blend the coconut for one minute. Add sugar and cocoa powder, then blend another minute. Add egg whites, vanilla, and salt and blend until combined, then the melted chocolate until smooth. With a tablespoon measuring spoon or small cookie scoop, scoop batter into 1-inch mounds (for larger cookies use 2 tablespoons or medium cookie scoop). Press down into the center of each cookie gently with your thumb. Bake for 15 minutes (20 minutes for large), until shiny and just set. Using the back of a wooden spoon, press the centers of the cookies down gently if they’ve puffed up. Immediately fill cookies with a small spoonful of peanut butter, just enough to fill as it will melt due to residual heat. Remove to a wire rack to cool completely. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature.