Wednesday, December 1, 2010

Coconut Macaroons !!


"Oh the weather outside is not so frightful,
Yet the fire inside is so delightful :-)
As we enjoy our Cuppa Chai with some KHANDVO ;-)
I wish and pray to you oh Lord ....

Let It Snow! Let It Snow! Let It Snow! "

My dear readers, it is that time of the year again where you want to have a nice balance of being cozy and stylish ! During this time it is that I see many of my friends coming out of their 'Northface' inspired closets:-) some bring in the Fur from the 70's while the others prefer the leather look from the 80's ! For me, this year seems to be the warmest of all :D I guess I won't be shopping around or spending much on heavy layered jackets and stuff like that;-) something that is lightly layered will also do...

Since, it is our First winter in our new home we expect it to be the warmest one :-) and I have found out a trick on how to keep us warm and cosy all around this winter! Surprised? Dear all that is becuase I plan on a lot of Baking this Wintry Season ! HO hO hO :-)

Ohkay, as I've said this already that the weather outside is not so frightful....but yes we are expecting some flurries all day long! Hmmm now that most certainly says winter is here ! 
So, if we have Snow flurries outside :( Don't Worry :) I'll be having some Shredded Coconut Flurries melting down inside in the oven!   

"On that flurry it's 
Time to try out these yummy Coconut Macaroons all dressed up in Divine Chocolate !" 


Preparation time:- 10 - 15 minutes
Baking time:- 20-30 minutes
                                                                   Ingredients:-
1 Cup cream of coconut
2 Tbsp of light corn syrup
4 Large egg whites
2 Tsp of vanilla extract
1/2 Tsp of salt
3 Cups unsweetened shredded coconut
3 Cups of Sweetened flaked or shredded coconut
2 ounces bittersweet or semisweet chocolate, chopped

Method:-
 
1. Adjust the oven racks to the upper and lower middle positions and heat the oven to 300 degrees F.
2. Line a cookie sheet with parchment paper.Lightly spray the parchment with non-stick cooking spray.
3. Whisk together the cream of coconut, corn syrup, egg whites, vanilla and salt in a small bowl; set aside.
4.Combine the unsweetened and sweetened coconut in a large bowl; toss together, breaking up lumps with your finger tips. NOTE:- GENTLY !
5. Pour the liquid ingredients into the coconut and mix it with a rubber spatula until evenly moistened.
6. Drop rounded tablespoons of macaroon batter onto the cookie sheet about 2-inches apart.
7. Gently pinch the mounds into rough pyramids with your finger tips, moistening your hands with cold water as and when necessary to avoid sticking.
8. Bake in the preheated 300° F oven until the cookies are light golden brown, about 15 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.
9. Cool cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.
10. The coconut macaroons are perfectly fine at this stage and now all you want is to dress them up with warm chocolate.
11. Melt 1 cup of chocolate using the microwave.
12. To melt the chocolate in a microwave, heat at 50% power for only 3 minutes and stir. If not entirely melted, heat it again for an additional 30 seconds at 50% power.
13. Your melted chocolate is ready.
14. Gently dip the bottom half of each coconut macaroon into the melted chocolate.
15. Now place the chocolate coated macaroons back on the cookie sheet and allow them to rest until the chocolate hardens or refrigerate it for 5-10 minutes, until the chocolate is set.

*** Remember what " oops! in da kitchen wid Roops!! " has to say -" When baking, follow the directions. When cooking, go by your own taste !!! "