Liz Gibson made these tasty morsels. Drop in to sample
one at the Isabel and Roy Jodrey
Memorial Library in Hantsport. The recipe is from Robin Hood Home Baking : from
cookies & cakes to pizza, pot pies & more. (page 53)
Chocolate
Almond Macaroon Logs
Preheat oven to 350F (180C)
Cookie Sheet Lined with parchment paper
Makes about 30 cookies
3 cups flaked
coconut 750ml
½ cup granulated
sugar 125ml
6 tbsp. Robin
Hood All-Purpose Flour 90ml
4 egg
whites
1 tsp vanilla 5 ml
½ cup finely
chopped almonds 125m
2 squares
(each 1oz/28g)
semi-sweet
chocolate melted
1. Combine coconut, sugar and flour in a large
bowl. Add egg whites and vanilla. Mix well. Stir in almonds.
2.
Shape heaping tablespoons (20ml) of mixture into logs and place on prepared
cookie sheet.
3. Bake
for 8 to 12 minutes or until golden around edges. Cool cookies completely on
sheets, then remove from pan.
4. Dip
ends of cookies in melted chocolate. Place on waxed paper. Chill until
chocolate is set, about 5 minutes.
Variation:
Omit
chocolate or dip one end of each cookie in white chocolate and the other in
semi-sweet.
My
notes:
I chose this recipe because I love coconut ,
chocolate, and almonds! They are chewy
and quite tasty if I do say so myself!
Although the recipe didn’t say, I whipped the egg whites to a frothy
mixture before adding to the other ingredients. I think you could toast the coconut
beforehand if you wanted more of a crunchy texture. Recipe says these will freeze
well if not dipped.
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