Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sesame-Coconut Macaroons with Salted Chocolate
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- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 124
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 65 mg
Toasty and chewy coconut macaroons are a relatively simple way to make holiday cookies for coconut lovers. This version has crumbles of halva folded into the mix before baking, giving these cookies pockets of decadent, creamy sesame flavor. The finish is a coconut-flavored chocolate dip with just a touch of flaky sea salt.
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 124
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 65 mg
Ingredients
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Directions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together the egg whites, sugar, vanilla and fine salt in a large bowl until frothy. Stir in the shredded coconut until well combined, then fold in the halva.
- Scoop heaping tablespoonfuls of the mixture, then firmly pack and shape with your hands into small pyramids. Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the macaroons are browned around the edges and no longer wet, 25 to 30 minutes. Let cool completely on the baking sheets.
- Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Stir in the coconut oil until smooth. Set aside until slightly thickened, about 15 minutes. Dip one side of each macaroon in the chocolate, then sprinkle lightly with flaky salt and nonpareils. Return to the baking sheets and refrigerate until the chocolate is set, 20 to 30 minutes.
