Chocolate Macaroons with Ice Cream
This coconut dessert is the perfect end to either an Easter or a Passover meal.
- Total Time:
- Servings: 8
Source: Everyday Food, April 2010
- Nonstick cooking spray
- 8 cups angel-flake coconut (from two 14-ounce bags)
- 7 large egg whites
- 1/2 cup sugar
- 1 3/4 teaspoons coarse salt
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup dark chocolate (4 ounces), roughly chopped
- 2 pints vanilla ice cream, for serving
- 1 pint raspberries, for serving
Preheat oven to 350 degrees. Coat an 8-inch square cake pan with nonstick spray. Line pan with 2 pieces parchment paper in both directions, leaving 2 inches overhang on all sides. In a food processor, combine coconut, egg whites, sugar, salt, and vanilla; process, scraping bowl as needed, until coconut is finely chopped, about 1 minute.
Transfer mixture to pan, pressing firmly to evenly distribute; smooth top. Bake until top is deep golden brown, about 1 hour. Let cool completely in pan on a wire rack.
Place 1/4 cup chocolate in a medium microwave-safe bowl. Microwave in 30-second increments, stirring each time, until chocolate is melted but not hot. Invert pan and peel parchment from macaroons; cut into 9 pieces. Line a baking sheet with parchment. Dip bottom half of each macaroon into melted chocolate, letting excess chocolate drip back into bowl. Arrange macaroons, chocolate side up, on a prepared sheet. Refrigerate until chocolate is firm, 20 minutes (or up to 3 days). Reserve remaining chocolate.
To serve, melt remaining chocolate. Top each macaroon with a scoop of vanilla ice cream. Drizzle with melted chocolate and serve with raspberries.