Easy Baking – Macaroons

Hey there! I’m back again with the Food Network Easy Baking magazine. If you missed my last post Easy Baking – Cupcakes then you may be feeling a bit out of the loop. Basically, I’ve decided to share some of the recipes I’ve tried from this magazine called Food Network Easy Baking. I hope you come along for the read and try out these amazing recipes!

Snow- Capped Macaroons

For the Cookies:
2 large egg whites
1/2 cup granulated sugar
1/2 cup slices almonds, crushed
1/2 teaspoon pure vanilla extract
3/4 teaspoon salt
3 cups sweetened shredded coconut

For the Glaze:
6 ounces semisweet chocolate, finely chopped
2 tablespoons light corn syrup
1 tablespoon unsalted butter
Coarse sanding sugar for decorating ( I used coconut shreds instead)


Directions:
For Cookies:

  1. Preheat oven to 325 degrees and line 2 baking sheets with parchment paper
  2. Lightly beat egg whites in bowl until they become frothy then stir in granulated sugar, almonds, vanilla and salt then fold in the coconut
  3. Using a tablespoon to form droplets, drop the droplets onto the parchment paper about 1 inch apart
  4. Bake 16 to 20 minutes or until the mounds are lightly brown then let cool

For Glaze:

  1. Put chocolate, corn syrup, butter and 3 tablespoons of hot water in a microwave safe bowl and cover with plastic wrap, let melt in microwave for 2 minutes and whisk until smooth
  2. Dip each of the cooled macaroons halfway then place on clean baking sheet and sprinkle with coarse sugar or as I said I used coconut shreds

I hope you try this recipe and enjoy! Once again, I do not own this recipe, I simply decided to share it with you!

 

Feature image courtesy of Food Network magazine РEasy Baking.

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