Day 12: German Chocolate Macaroons
German Chocolate Cake is my dad's favorite cake. Over the years, it has become a favorite of mine too. I love coconut and chocolate together. These little cookies from Bakeaholic Mama look so decadent! Your family and friends will be raving over this recipe at your next get together. I've had fun finding some unique recipes to share with you this year. If you try any of them, let me know how what you think. Enjoy!
Ingredients:
- 2 cups confectioners sugar
- 1 cup almond flour
- 3 tbs of cocoa powder
- The egg whites from 3 large eggs (1/3 cup+ 3tbs)
- 1/4 cup granulated sugar
- 2 cups sweetened flaked coconut
- 1 cup of chopped pecans
- 1 can of sweetened condensed milk
- 1 egg
- 1/4 tsp salt
Preheat oven to 325 degrees F
In your electric mixer mix the egg whites until foamy. Slowly pour in the granulated sugar. Whip on high until stiff peaks form.
In a large bowl sift together almond flour, coco, and confectioners sugar.
Using a rubber spatula carefully fold egg whites with your dry ingredients.
Line cookie sheets with parchment paper or a silpat. Transfer cookie mixture into a large piping bag fitted with a 1m tip or larger. Pipe 1 1/2 inch circles onto your cookie sheets spacing them approximately 2 inches apart. Recipe should yield about 24 cookies. After you have finished piping the cookies out using a wet finger carefully smooth any bumps on the top out. Then give the cookie sheets a good whack on the counter. This removes any air bubbles that might have formed.
Allow cookies to sit out on your counter for about an hour. Or until the tops have started to dry.
Bake at 325 on the center rack of your oven. The cookies are done when they have risen and formed a wider layer around the bottom (also called the feet) and they are dry and hard to the touch. Should take about 15 minutes.
Allow cookies to cool at room temperature and remove from cookie sheets.
TO PREPARE YOUR FILLING:
In a medium sauce pan whisk egg and condensed milk together. Over medium low heat whisk constantly until the mixture has come to a boil. Mix in coconut and pecans. Remove from heat and refrigerate until cold.
Spoon filling onto one cookie and top with a second creating a sandwich.
Store cookies in an airtight container in the refrigerator. I find they are best the next day. But also quite yummy if eaten right away!
In your electric mixer mix the egg whites until foamy. Slowly pour in the granulated sugar. Whip on high until stiff peaks form.
In a large bowl sift together almond flour, coco, and confectioners sugar.
Using a rubber spatula carefully fold egg whites with your dry ingredients.
Line cookie sheets with parchment paper or a silpat. Transfer cookie mixture into a large piping bag fitted with a 1m tip or larger. Pipe 1 1/2 inch circles onto your cookie sheets spacing them approximately 2 inches apart. Recipe should yield about 24 cookies. After you have finished piping the cookies out using a wet finger carefully smooth any bumps on the top out. Then give the cookie sheets a good whack on the counter. This removes any air bubbles that might have formed.
Allow cookies to sit out on your counter for about an hour. Or until the tops have started to dry.
Bake at 325 on the center rack of your oven. The cookies are done when they have risen and formed a wider layer around the bottom (also called the feet) and they are dry and hard to the touch. Should take about 15 minutes.
Allow cookies to cool at room temperature and remove from cookie sheets.
TO PREPARE YOUR FILLING:
In a medium sauce pan whisk egg and condensed milk together. Over medium low heat whisk constantly until the mixture has come to a boil. Mix in coconut and pecans. Remove from heat and refrigerate until cold.
Spoon filling onto one cookie and top with a second creating a sandwich.
Store cookies in an airtight container in the refrigerator. I find they are best the next day. But also quite yummy if eaten right away!
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