Holiday Macaroons

Holiday Macaroons

Servings: 4

Prep Time: 20 min

Cook Time: 40 min

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

Ingredients:

  • 2 cups coconut sugar
  • 1 cup egg whites (approximately 8 large eggs)
  • 1 teaspoon vanilla extract
  • 8 cups unsweetened shredded coconut
For the Cinnamon Walnut
  • 1 ½ teaspoons ground cinnamon
  • 4 ounces chopped walnuts
For the Chocolate Peppermint
  • 2 teaspoons peppermint extract
  • 1 cup crushed candy canes, for mixing in and/or coating (optional)
For dipping and drizzling
  • 2 cups coating chocolate**

    Procedure: 

    1. Preheat the oven to 350°F. Line two sheet trays with parchment paper or silicone baking mats.
    2. In a large bowl set over a pot filled with 2 inches of water (a double boiler) on medium heat, whisk together the coconut sugar, egg whites and vanilla extract until the sugar is completely dissolved, about 5 minutes.
    3. Remove the bowl from the double boiler and stir in the shredded coconut until evenly combined. Put half of the mixture (625 grams) in a separate bowl. Season one bowl with the cinnamon and walnuts, stirring to combine everything. To the second bowl stir in the peppermint extract and ½ cup crushed candy canes, if using.
    4. Using a number 20 (3 tablespoons) scoop, scoop the mixture into tight rounds; make a point to really pack in the mixture to ensure a rounded cookie.
    5. Bake, rotating halfway through, for 15 minutes or until golden brown. Allow the cookies to cool completely to room temperature before dipping and drizzling.
    6. Using the double boiler again, melt the coating chocolate. Dip the bottoms of the peppermint macaroons in the chocolate, allowing any excess to drip off before either dipping them in candy canes or carefully placing them back on the parchment lined sheet tray.
    7. Transfer the remaining melted chocolate to a piping bag or, using a spoon, drizzle the chocolate over the tops of the cinnamon walnut macaroons and the chocolate peppermint macaroons (if desired).

    Macaroons can be stored at room temperature in an airtight container for up to three days.

    **It's important to use coating chocolate instead of regular chocolate to avoid having to temper. Coating chocolate can be found at most large grocery stores and craft stores. If you use regular chocolate you will need to keep the macaroons refrigerated.

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