Chocolate-Covered Hazelnut Macaroons
Slightly adapted from Martha Stewart
Yields about 8 cookies
1/4 cup brown sugar, packed
2 large egg whites
1 cup unsweetened shredded coconut
1/4 cup hazelnuts, toasted, skinned and finely chopped
1/2 teaspoon pure vanilla extract
Pinch of sea salt
1/4 cup bittersweet chocolate chips
Fill a sauce pot with water and heat to boil. Once boiling, lower the heat to just simmering. Fill a large metal (or heat-resistant) mixing bowl with the chocolate chips and place over the hot water bath. Allow to melt, stirring with a spatula every few minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the sugar and egg white. Stir in the remaining ingredients. Form the dough into eight, 2 tablespoon mounds and drop each onto the sheet pan about 2-inches apart.
Bake the macaroons until golden brown on the edges, about 15 minutes. Allow to sit for about 5 minutes then transfer to wire racks to cool. Using a spoon, drizzle the melted chocolate over the cooled macaroons. Serve.
Macaroons will keep in a sealed container for up to one week.
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