Food Network Magazine - (04)April 2020

PICK YOUR MIX-INS

Whisk 2 to 4 tablespoons dark rum, bourbon or brandy into the egg white mixture (optional). Fold in

2

CHOOSE YOUR FLAVORS

Whisk 3 large egg whites, ½ cup sugar, ½ teaspoon vanilla or almond extract and ⅛ teaspoon

salt in a large bowl until combined and frothy. Whisk in up to 2 of the following ingredients.

1 teaspoon finely

grated lemon, lime

or orange zest

½ teaspoon

ground allspice

½ teaspoon

ground ginger

2 tablespoons

unsweetened

cocoa powder

Almonds, toasted

and chopped

Dried pineapple,

chopped

Chocolate chips

(regular or mini)

Peanuts, toasted

and chopped

Macadamia

nuts, toasted

and chopped

4

3

BAKE THE MACAROONS

Preheat the oven to 325 ̊. Line a baking sheet with parchment paper. Scoop about 30 heaping

tablespoonfuls of the coconut mixture about 1 inch apart onto the prepared pan; shape into small

compact cones with your hands. Bake, rotating the pan once, until the macaroons are toasted

around the edges and no longer wet, about 30 minutes. Let cool completely on the pans.

Dried cranberries

Peanut butter chips

DECORATE THE COOKIES

For dipped or drizzled macaroons, melt 4 ounces chopped chocolate (semisweet, milk,

bittersweet or white) in a microwave-safe bowl, stirring every 30 seconds, until smooth.

Stir in 1 tablespoon coconut oil. Let sit until thickened, about 20 minutes. Dip the bottom

of the macaroons in the chocolate or drizzle the chocolate on top. Sprinkle with

finely chopped nuts or nonpareils, if desired. Refrigerate until set, 20 to 30 minutes.

1 teaspoon

ground cinnamon or

pumpkin pie spice

MACAROONS PHOTO: RALPH SMITH; FOOD STYLING: KAREN TACK; PROP STYLING: PAIGE HICKS. LEMON ZEST, CINNAMON, GINGER, APRICOTS, ALMONDS, PEANUTS AND MACADAMIA NUTS: GETTY IMAGES. ALLSPICE AND PISTACHIOS: ALAMY. PINEAPPLE: SHUTTERSTOCK. CHOCOLATE CHIPS: BEN GOLDSTEIN/STUDIO D. COCOA POWDER: MARKO METZINGER/STUDIO D. CRANBERRIES, RAISINS AND PEANUT BUTTER CHIPS: STEVE GIRALT.

APRIL 2020 ●FOOD NETWORK MAGAZINE 95

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one 14 -ounce bag sweetened shredded coconut. Stir in lh cup of any of the following ingredients.

Dried apricots,

chopped

Pistachios, toasted

and chopped

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Raisins

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