Ingredientes para Alton Brown's Paradise Macaroons
- 1 (14 ounce) package Sweetened Flaked Coconut
- 1 (14 ounce) can Sweetened Condensed Milk
- 1/4 teaspoon Kosher Salt
- 1 teaspoon Vanilla Extract
- 2 large Egg Whites
- 1/4 cup Granulated Sugar
- 1 cup Semi Sweet Chocolate Chips
- 1 tablespoon Vegetable Shortening
- 1/4 cup Salted Macadamia Nuts, chopped
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Cómo preparar Alton Brown's Paradise Macaroons
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded coconut, sweetened condensed milk, salt, and vanilla extract. Mix well to combine.
- In a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until foamy.
- Gradually add the sugar, continuing to beat until stiff, glossy peaks form (about 6-7 minutes).
- Gently fold the whipped egg whites into the coconut mixture until just combined. Be careful not to overmix.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
- Bake for 20-25 minutes, or until the edges are lightly golden brown.
- Immediately transfer the parchment paper with the macaroons to a wire rack to cool completely.
- While the macaroons cool, prepare the chocolate dipping mixture. Fill a heatproof bowl with the chocolate chips and shortening.
- Set the bowl over a pan of simmering water (double boiler method), stirring occasionally until the chocolate is completely melted and smooth. Remove from heat.
- Once the macaroons are completely cool, dip the bottom of each cookie into the melted chocolate, allowing excess to drip off.
- Sprinkle with chopped macadamia nuts and place them back on the parchment paper to set for about 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
61g
Fat
30g
Carbs
5g
