Friday, June 13, 2014

White Chocolate Macaroons!

If you want to make a quick, easy, and mouthwatering dessert then look no further!  In two words this recipe can described as exotic and scrumptious.  This macaroon has a perfect balance of coconut-ty sweetness then they are dipped in white chocolate as a finishing touch to throw them over the top in deliciousness. 

 What you’ll need:

½  Cup Caramel Syrup 

1 Cup Flour

1 tsp Sea Salt

 Preheat oven to 325 degrees.  Line a cookie sheet with parchment paper.

 In a bowl, combined the sweetened condensed milk, caramel syrup,  salt, and flour.  Mix thoroughly until all the ingredients are fully combined.
Once the ingredients are completely blended together, mix in the unsweetened coconutflakes one cup at a time.

Drop tablespoon-sized amounts of the dough about an inch apart on the lined cookie sheet.  Bake for 12 to 15 minutes, keeping a careful  watch on them since as you will remember from this recipe, Coconut Cloud Macaroons just one extra minute in the oven can be the difference between a perfect macaroon and a burned one!  When you see that lovely golden brown color, that means the macaroons are ready to come out of the oven.
 After they are out of the oven, allow the cookies to cool for five minutes on the cookie sheet before transitioning them onto a cooling rack (if you don’t have a cooling rack you can use wax paper instead)
Once the macaroons are fully cooled, it’s time to melt the white chocolate chips!
 I've found the easiest way to handle this process is to place the white chocolatechips in a glass bowl and microwave them for 20 seconds.  Give it a good stir and then microwave for another 20 seconds or until fully melted. 
 If you would like to make the chocolate coating thicker, or have extra chocolate to drizzle on top, melt a whole cup of chips.
  Another tip to help make this a little easier and a lot less messy: instead of dipping the cookies into the bowl of white chocolate, try using a spoon to spread the chocolate onto the bottom of the macaroons.  Spread it around evenly and then scrape off any excess chocolate.
 Place the finished macaroon upside down on a cookie sheet then repeat the process until you have coated all of the macaroons

Now place the cookie sheet in the fridge for a little while to allow the white chocolate to firm up.  Try to wait patiently.  This is the hardest part. 
 Once the white chocolate has hardened you can take the macaroons out to return to room temperature.  Or not.  They taste just as good chilled and that means no more waiting!  Enjoy

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