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Raspberry Chocolate Macaroons

Raspberry Chocolate Macaroons

Ingredients

  • 1 14-ounce can full-fat coconut milk
  • 1/4 cup raspberry jam
  • 1/2 cup raspberries
  • 2 egg whites
  • 1/8 teaspoon salt
  • 2 3/4 unsweetened coconut
  • 3 ounces unsweetened chocolate, chopped
  • 3 tablespoons honey

Directions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper. In a medium saucepan, bring coconut milk, raspberry jam, and raspberries to a simmer over medium heat. Allow them to simmer for about 5 minutes, stirring occasionally.
  2. In a medium bowl, beat egg whites and salt until medium peaks form.
  3. Place coconut in a large bowl, and strain coconut milk mixture into it. Stir to combine. Gently fold in egg whites. Using an ice cream scoop with a lever or two spoons, drop batter onto the cookie sheets, about 2 tablespoons each.
  4. Bake for 20 minutes, or until golden brown. Allow them to cool on the pans placed over wire racks.
  5. Melt about two-thirds of chocolate in a double boiler and remove from the heat. Stir in remaining chocolate until it's melted. Stir in honey and set aside.
  6. Once macaroons are cool, drizzle with chocolate and refrigerate.

Note

  • Adapted with permission from The New Yiddish Kitchen by Simone Miller and Jennifer Robins (Page Street Publishing Co., 2016)

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