A long title for a small and delightful desert. But their flavor is definitely deep and deserving of such a long name. Crisp, chewy exteriors, with soft, moist interiors and sweet, citrus-scented coconut next to the bold, bittersweet chocolate. A great combination that turns something simple into something more decadent.
Chocolate-Dipped Coconut Orange Macaroons
adapted from the Australian blog Kitchen Wench
INGREDIENTS
2 egg whites (60 g)
200g sweetened shredded moist coconut
2/3 cup sugar
3 tbsp flour
1 tbsp of finely grated orange(or 1 tsp orange extract)
150g bittersweet chocolate
1 tsp orange zest (or 1 tsp orange extract)
DIRECTIONS
1. Preheat oven to 350 degrees F and line two baking trays with non-stick baking paper (you may want to put some flour on the paper as well).
2. In a large bowl, mix together the coconut, egg white, sugar, flour, salt and orange extract/orange zest till evenly combined (you don’t want any dry coconut or random blobs of flour!), then use a teaspoon to form heaped teaspoons of the mixture into a shape like a quenelle (smooth, oval shaped domes). Carefully slide each macaroon off the teaspoon onto the lined baking trays.
3. Bake for 20-25 minutes, or till they are lightly colored and edges become golden brown. Carefully remove them from the tray and allow them to cool on a wire rack.
4. Meanwhile, place the chocolate into a ceramic bowl and place this over a smaller bowl half filled with boiling water (double boiler or two pots would work). Allow the chocolate to sit for 5 minutes, then carefully stir to aid the melting process, then stir in the orange zest.
5. Once the chocolate is smooth, dip half of a coconut macaroon into the chocolate, then carefully tap against the bowl to allow any excess to drip off. Place onto a sheet of non-stick baking paper, then repeat with the rest until they’re all dipped, then leave for the chocolate to harden before serving. These can be stored in an airtight container in a cool, dark place for up to 5 days, but do not store in the fridge as bringing them back to room temperature will make the chocolate ’sweat’.
Good job! And by the way, I’m in Australia and Korean-Australian, not from the UK