Remember the four Egg Whites???
From the Pasta Carbonara sauce!!!
Hope you didn’t chuck them!!
Here’s what I made in about 25 minutes…
Chocolate-coated Coconut Macaroons 👍
Preheat oven to 350…
On a baking tin lined with parchment paper, toast your Coconut for 5 minutes… until just catching…
Add 1/2 cup of sugar to the Egg Whites…
Add a pinch of Salt… when baking, I grind my Salt really fine in a pestle and mortar…
Whisk the mixture by hand… it only has to froth… or if your REALLY LAZY LIKE ME 😝 use an electric mixer 👍
Once frothy… add your slightly toasted Coconut…
Mix well with a fork…
Line a couple of cookie trays with parchment paper… LOVE THAT STUFF!!
Wet your hands and make 1 1/2″ balls!!
Throw them in the preheated 350 oven for 14 to 18 minutes!!
They should be nice and brown when they come out…
Nice and crisp on the outside… LOVELY… and soft and chewy on the inside!! 😋
Let them rest on the cookie sheet for 5 minutes to firm up…
Then transfer to a wire rack… so the bottoms don’t retain the heat any more…
Melt some good quality Dark Chocolate in the microwave… about a pack and a half…
And meld with a tablespoon of Butter…
The Butter will ensure the Chocolate stays shiny when dry!!
Be SURE NOT TO OVERHEAT THE CHOCOLATE… you can use a double water bath if you want to…
Take the bowl out before all the Chocolate has melted… the residual heat and stirring will melt and meld the rest…
Time to dip the Maroons bottoms in the Chocolate 😇
Place them back on the same sheet pan with the same parchment paper you used to toast the Coconut…
Just make sure there aren’t any stray bits of Coconut that might get stuck to the Chocolate… Bottoms Down… allow to set!!
GREAT WAY TO USE 4 ABANDONED EGG WHITES… WOULDN’T YOU SAY!!
