I’m heading to Louisiana tomorrow for an extra-long (and warm-weathered) Christmas visit with my family! (Cue happy dance.) Gil has to work this week, so he’ll join us after spending a few days alone with the dogfaces. Since I won’t be around for the start of Hanukkah, I thought I’d make Gil a batch of chocolate-drizzled macaroons to remember me by.
I was still working on my drizzling technique with these first few, but they’re charming in a jolie laide sort of way, right?
Happy Hanukkah to all who celebrate it! Next up: something savory to balance all of the sugar I’ve been posting…
recipe after the jump
Coconut-Almond Macaroons lightly adapted from Martha Stewart
I was out of slivered almonds, so I substituted an equal amount of almond meal this time around without a problem.
1/3 cup sugar
1 large egg white
1 cup unsweetened shredded coconut
1/4 cup slivered almonds, broken into small pieces
1/2 teaspoon pure vanilla extract
Pinch of coarse salt
1/4 cup bittersweet chocolate chips, melted
Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Using a spoon, drizzle melted chocolate over cooled macaroons.
Macaroons will keep, covered, for up to 1 week.
They’re lovely, and I bet that chocolate drizzle makes them even yummier.
Good Lord, you have the most beautifully creative food styling I’ve ever seen. I just stumbled over here from Bluebirdbaby, and I’m a huge fan already. I can sense your passion for food, and that’s really inspiring. I’ll be back, and thanks so much for all the hard work you do on your blog.