"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Double Coconut Macaroons Recipe

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This recipe for Double Coconut Macaroons, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

1998 Minnesota Aharts' Cookbook
Added: Monday, July 14, 2008


14 oz sweetened, flaked coconut
2/3 cup powdered sugar
1/4 cup canned of cream of coconut (such as Coco Lopez)
1 oz cream cheese, at room temperature
3 Tbsp flour
1 large egg white
1/2 tsp vanilla extract
pinch of salt
1 lb of bittersweet chocolate chopped

Preheat oven to 325 degrees. Line baking sheet with heavy duty foil. Butter foil and dust with flour, shake off excess.

Finely chop half of the coconut and powdered sugar in food processor until mixture feels moist. Add cream of coconut, cream cheese, flour, egg white, vanilla, and salt. Process until well blended, scraping down side of bowl.

Place remaining coconut in shallow dish, pie plate works great. Drop rounded teaspoons of dough into coconut and roll to coat completely. Using palms gently shape into ball and place on prepared baking sheet. Bake macaroons until golden brown and just firm to touch.

Line another cookie sheet with wax paper. Melt chocolate in top of double boiler until candy thermometer registers 115 degrees. Remove from double boiler. Dip bottom of cookie in chocolate and place on second cookie sheet. Refrigerate until chocolate sets, about 30 minutes. Store in tightly covered container in refrigerator or freeze for later.




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