Friday, May 21, 2010

Day 22: Chocolate Dipped Coconut Macaroons

The first place we went to today was a man that lives by himself. He's been living at his place for about 15 years. The next place was an old lady that has a live in (M-F) caregiver, who answered the door. We didn't meet the lady that lives there but we've seen them before outside. I'm not sure if she speaks English but the caregiver said she speaks Portugese. I hope the weather next weekend is good! I just looked it up and it looks like there's a chance of rain that day. We don't have very many chairs so we're going to set up the few we have and maybe just put blankets out on the grass, so that's not gonna work too well if it's wet. We were also going to get a projector like we used for the talk at the church and set it up, not for the presentation (it'll probably be too light outside) but for afterwards we were going to watch a movie on it, if the weather is permitting. So if anyone wants to stay after they can. It's not something we'll announce other than on here, we'll probably have somethin kids can watch. Either way we're gonna watch a movie on it. We used it last night except we had the projector set up in our livingroom, it was pretty fun.
I found this recipe and photo on joyofbaking. Next time I want to make coconut macaroons I will try a different recipe. Not because this one was bad but I have a couple other recipes I'd like to try.

Chocolate Dipped Coconut Macaroons

2 large eggs
1/2 cup granulated white sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
3 cups sweetened shredded coconut
4 ounces semi-sweet or bittersweet chocolate, finely chopped
1/2 cup heavy (whipping) cream

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
In a large stainless steel bowl whisk the eggs until well beaten. Stir in the sugar, salt and vanilla extract. Finally, stir in the coconut, making sure that all the coconut is completely moistened.
Place small mounds (about 1 tablespoon) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet.
for about 10 minutes and then place on a wire rack to cool. Dip or spread the bottoms of the macaroons in the melted chocolate and place the macaroons, chocolate side down, on a parchment lined baking sheet. Refrigerate the cookies for about one hour, or until the chocolate hardens. Store the macaroons in the refrigerator.
Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk or spoon until smooth. Let cool to room temperature before using.
Makes about 2 dozen Macaroons.
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