Recipe: Almond Chocoroons (chocolate-dipped macaroons)

ALMOND CHOCOROONS

3 cups shredded coconut
1 1/2 tbsp cornstarch
3/4 cup sugar
3 egg whites
1/2 tsp vanilla
10 ounces bittersweet chocolate, chopped
2 tbsp vegetable shortening
1 cup raw almonds

Heat the oven to 350 degrees F.

Mix the coconut, cornstarch, sugar, egg whites, and vanilla in a heatproof bowl (or a double boiler). Set the bowl over a pot of boiling water. Heat for 4 minutes. Stir often. Remove from the heat and set aside.

Spoon out the coconut mixture by the tablespoonful. Place on an ungreased baking sheet.

Bake at 350 degrees F for about 15 minutes or until lightly golden but still soft. Remove immediately to a wire rack to cool.

Place the chocolate and the vegetable shortening in a small microwave-safe bowl. Heat for 1 minute and 15 seconds. Stir until smooth, microwaving in 15-second increments if needed.

Place one cookie on a fork and gently press 1 to 2 almonds on the top, so they adhere to the cookie. Holding the fork over the bowl of chocolate, carefully spoon the chocolate over the top. Allow the excess to drip back into the bowl. Place the cookie on a rack over a waxed-paper lined baking sheet. Repeat with the remaining cookies. Place the rack in a refrigerator for the chocolate to set, at least 20 minutes.

Makes 2 1/2 dozen cookies
Source: Family Circle magazine