Chocolate Balsamic Vinegar Macaroons
Description
These macaroons are an updated take on the classic we remember from childhood. Each bite is a happy marriage of textures and flavors: spikes of crunchy, toasted coconut blanket a chewy core generously studded with semi-sweet chocolate and an unexpected hint of balsamic vinegar. The vinegar balances the sweetness and adds sophistication, as if grandma’s recipe took a turn through Tuscany. A batch can be pulled together in half an hour, ready to rescue you in a pinch with a sweet treat that appears far more complicated. You might even have most of the ingredients on the shelf.
Ingredients
- 2 egg whites
- 1 tablespoon balsamic glaze
- 2 teaspoons sugar
- large pinch of sea salt
- 7 ounces (2 5/8 cups) sweetened coconut flakes
- 1/2 cup mini semi-sweet chocolate chips
Directions
- Preheat oven to 350°. In a large bowl, whisk together egg whites, balsamic glaze, sugar, and salt until mixture is frothy. Fold in coconut and chocolate chips.
- Drop mixture in 1 1/2 tablespoonfuls onto a baking sheet lined with parchment paper. Using wet hands, gently form spoonfuls into small mounds if they don't come off the spoon that way already. I usually do this step near the kitchen sink so I can keep re-wetting my hands -- coconut doesn't stick to wet hands as much as it does to dry hands.
- Bake 15 minutes or until dark golden brown. Transfer baking sheet to cooling rack and allow macaroons to cool on baking sheet for 5 minutes. Then transfer macaroons from baking sheet to cooling rack and allow to cool completely.
