Salted Black Bottom Coconut Almond Macaroons Recipes

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and butter the paper.
• In a large bowl, use a fork to stir the coconut, condensed milk, salt, vanilla, and almond extract to blend them together. Set aside.
• In a clean medium bowl, use a whisk or electric hand mixer to beat the egg white and cream of tartar on low speed until foamy and the cream of tartar dissolves. Whisk vigorously or increase the mixer speed to medium-high and beat until soft peaks form. Whisk or use the mixer to beat in the sugar. Use a rubber spatula to fold half of the whipped egg white into the coconut mixture, then fold in the remaining white. Using an ice cream scoop with a 1/4 cup capacity or a 1/4 cup measuring cup, scoop mounds of the coconut batter onto the prepared baking sheet, spacing the macaroons two inches apart.
• Bake until the bottoms of the cookies and the tips of the coconut shreds are light brown, about 17 minutes. Cool the cookies on the baking sheet for 5 minutes. Slide a metal spatula under the macaroons to loosen them from the parchment and transfer them to a wire rack to cool completely.
• Make the chocolate coating. In a heatproof container or top of a double boiler, put the chocolate and oil. Place it over, but not touching, a saucepan of barely simmering water. Stir over the hot water until the chocolate melts and is smooth. Remove from over the water and let it cool and thicken slightly, about 10 minutes. Scrape the chocolate coating into a small bowl. Dip the bottom of each macaroon in the chocolate and place each cookie, chocolate bottom facing up or on its side on a wire rack. You will have some chocolate coating leftover for another use or to pour over ice cream. Let the macaroons sit until the chocolate coating is firm, about 1 hour. To speed the firming of the chocolate, refrigerate the macaroons on the rack for about 15 minutes.
• Serve cold or at room temperature. Store in the refrigerator in a covered container for up to 5 days.

Steps:

• Line three baking sheets with baking parchment, and pre-heat the oven to 160ºC.
• Beat the egg whites with the pinch of salt until they form soft peaks.
• Add the sugar, vanilla, coconut and ground almonds, and stir in well. You need quite a stiff mixture, so add a bit more coconut and/or almond if your mixture is too slack. If you like very sweet things, you may wish to add more sugar as well - taste a tiny bit to see if it is sweet enough for your liking.
• Divide the mixture into 24 blobs on your lined baking sheets, and pat into shape, pressing half a glacé cherry into the top of each blob. The macaroons will spread out when cooked, so leave a bit of space between them.
• Bake the macaroons for 15 minutes or so, until they are nicely golden brown. Remove from the oven and leave to cool on their trays. They will firm up as they cool.
• Peel off the paper, and enjoy!

Steps:

• Heat oven to 325°F.
• Combine coconut, sugar, flour and salt in large bowl. Add egg whites and extract; mix well. Stir in nuts and chocolate.
• Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
• Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.

Steps:

• For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
• Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
• Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
• For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
• Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
• Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars.