Al­mond Ma ca­roons

Canadian Living - Holiday Entertaining - - Make- a head recipes -

Hands-on time: 25 min­utes

To­tal time: 2 hours

Makes: 16 cook­ies

We’ve tucked dark choco­late–cov­ered al­monds in­side these toasted co­conut treats for a sweet sur­prise. The co­conut should cover the al­mond com­pletely when shap­ing the mac­a­roons; oth­er­wise, the choco­late will melt onto the pan.

3 egg whites

½ cup gran­u­lated sugar

½ tsp al­mond ex­tract

2 cups unsweet­ened des­ic­cated

medium co­conut

1 tbsp all-pur­pose flour

16 dark choco­late–cov­ered al­monds 85 g dark choco­late (about 3 oz), melted ¼ cup sliced nat­u­ral (skin-on) al­monds

In bowl, whisk to­gether egg whites, sugar and al­mond ex­tract; stir in co­conut and flour. Let stand un­til liq­uid is ab­sorbed, about 5 min­utes.

Roll by heap­ing 1 tbsp into 16 balls. Press 1 choco­late-cov­ered al­mond into cen­tre of each; re­shape co­conut mix­ture around al­mond to cover com­pletely. Ar­range, 1 inch apart, on parch­ment pa­per–lined rim­less bak­ing sheets. Bake in 300°F oven un­til tops are be­gin­ning to brown, 20 to 25 min­utes. Let cool com­pletely on pans.

Driz­zle choco­late over tops of mac­a­roons; over­lap 3 al­mond slices on each. Re­frig­er­ate un­til choco­late is set, about 15 min­utes. (Make-ahead: Layer be­tween waxed pa­per in air­tight con­tainer; freeze for up to 1 month.) per cookie: about 162 cal, 2 g pro, 11 g to­tal fat (8 g sat. fat), 14 g carb (3 g di­etary fi­bre, 10 g sugar), 17 mg sodium, 132 mg potas­sium. % RDI : 1% cal­cium, 9% iron, 1% fo­late.

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