INGREDIENTS-
- 2 1/4 cups shredded coconut
- 3-4 large egg whites
- 3/4 cup sugar
- 4-5 tablespoons (22g) cocoa powder
- 6 tablespoons smooth applesauce
- Sea salt
METHOD-
- Heat the oven to 400F. Line a baking sheet with parchment.
- Grind the coconut: Make a mixture of the coconut in a food processor for 35 seconds, until coarsely ground.
- Make the batter: In a saucepan off the heat, mix and griend the egg whites, sugar, cocoa, and applesauce together. Stir in the coconut.
- Place the pan over medium heat and cook, stirring constantly, until the mixture is pasty and hot to the touch.Shape the macaroons: Remove the pan from the heat and scoop the macaroon batter into a piping bag fitted with a large star tip. Pipe mounds onto a parchmentined baking sheet roughly the size of walnuts in their shells.
- To shape by hand without piping: Use a cookie scoop or a large soup spoon to portion out the batter.Bake the macaroons: Sprinkle the tops with sea salt and bake for about 12 minutes, until they feel dry to the touch and yield slightly to gentle pressure. Remove from the oven and cool on the sheet pan on a rack. Once cool, gently lift each macaroon off the sheet pan. And decorate it with chocolate sauce and cashew nuts.
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