Pistachio Coconut Macaroons
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- 250 ml (1 Cup) cream of coconut
- 30 ml (2 Tbsp) light corn syrup
- 4 large egg whites
- 10 ml (2 tsp) vanilla extract
- 1/2 tsp salt
- 200 g (2 1/2 Cups) unsweetened, shredded coconut
- 200 g (2 1/2 Cups) sweetened shredded coconut
- 100 g (1 Cup) pistachios (if you cannot find unsalted pistachios, eliminate or reduce the 1/2 tsp of salt called for above)
- 165 g (1 Cup) dark chocolate (chopped or chocolate chips)
Place a rack in the centre of oven and heat oven to 375˚ degrees. Line two cookie sheets with parchment paper set aside.
Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. In a food processor, add the pistachios and pulse until the nuts are finely chopped but not ground – three or four short pulses. Alternatively, you can place the pistachios into a plastic bag or kitchen towel and crush them using a rolling pin or meat pounder. In a large bowl, mix together unsweetened & sweetened coconut and pistachios, breaking up any clumps of coconut with your fingers . Pour liquid ingredients into coconut and stir together until all ingredients well combined and evenly moistened.
Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. With your fingers, form cookies into pyramid shaped mounds. Bake until they start to turn golden brown on the edges, about 15 minutes. Cool cookies on cookie sheets until slightly set, about 5 minutes, before transferring the entire sheet of parchment with cookies to a wire rack.
In a small glass bowl, melt the chocolate either in the microwave, or over a small saucepan of barely simmering water. Gently stir melted chocolate until smooth. Gently take each of the cooled macaroons and dip the bottom 1/3 of the cookie into the chocolate. Using your finger, wipe most of the chocolate off the very bottom of the cookie, and place the cookie back onto the parchment paper for the chocolate to cool and set – about 15 minutes, and serve.