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Peggi Weaver Tebben
Coconut macaroons with chocolate
Cocosmakrons of ground coconut, egg, granulated sugar and dark chocolate.
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Ingredients
Directions
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Preheat the oven to 170 ° C.
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Split the eggs. Put the proteins in a large bowl. The egg yolks are not used.
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Add the coconut and the sugar to the egg whites and quickly mix with a wooden spoon into a cohesive batter / dough.
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Form 10 irregular mounds on a baking sheet covered with parchment paper.
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Bake the coconut macaroons in the middle of the oven in about 20 minutes until golden brown and done. Remove from the oven and allow to cool.
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Break or chop the chocolate into small pieces and place in a glass or metal bowl that can be hung in a pan.
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Put a pan on the fire with a layer of water in it.
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Hold against the boil and hang the bowl in the pan. Make sure the bowl does not touch the water. Melt the chocolate (au bain-marie).
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Sprinkle the tops of the coconut macaroons with a fork with chocolate. Bon appétit! .
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Nutrition
285Calories
Sodium2% DV45mg
Fat28% DV18g
Protein6% DV3g
Carbs9% DV27g
Fiber24% DV6g
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