Truffled Macaroons

By The Canadian Living Test Kitchen

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This recipe makes 36 servings

Nutritional Info
Per cookie: about	-
cal	100100 cal
pro	1 g1g pro
total fat	10 g10g total fat
sat. fat	6 g6g sat. fat
carb	5 g5g carb
fibre	2 g2g fibre
chol	8 mg8mg chol
sodium	12 mg12mg sodium
% RDI:	-
calcium	11 calcium
iron	55 iron
vit A	22 vit A

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This coconut variation of the classic Sarah Bernhardt, a macaroon topped and coated with chocolate, is more candy than cookie — but who's complaining? You can drizzle the macaroons with white chocolate.

Ingredients

1-1/4 1-1/4cups cupsunsweetened desiccated coconut
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1 egg white 1 1egg whiteegg whites
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
Truffle
8 oz bittersweet chocolate , chopped8 8oz ozbittersweet chocolate or semisweet chocolate, chopped
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream
2 tbsp butter , softened2 2tbsp tbspbutter, softened
1 1tbsp tbsprum, or 1 tsp/5 mL rum_extract or vanilla
Coating
4 oz bittersweet chocolate , chopped4 4oz ozbittersweet chocolate or semisweet chocolate, chopped
2 tsp shortening 2 2tsp tspshortening

Preparation

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, stir together coconut, sugar, egg white and vanilla until combined. Drop by teaspoonfuls (5 mL), 1 inch (2.5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until lightly coloured on bottoms only, about 7 minutes. Let cool on pans on rack.

Truffle:: Meanwhile, place chocolate in heatproof bowl. In small saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in rum. Cover and refrigerate until firm, about 1 hour.

Using round spoon, place 1 tsp (5 mL) truffle mixture on each macaroon. With knife, smooth mixture to form dome Refrigerate until firm, about 1 hour.

Line 2 rimmed baking sheets with waxed paper; set aside.

Coating:: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with shortening. Let cool slightly. Set macaroon on tines of fork; spoon chocolate over macaroon until covered. Tap fork on edge of bowl to let excess drip off; place on prepared pan. Refrigerate until coating hardens, about 2 hours. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week.)

Additional information :

Variation
Triangle Truffled Macaroons: Using side of knife, flatten teaspoonfuls (5 mL) of the coconut mixture into equilateral triangles before baking. Bake and cover with truffle mixture. Continue with recipe.

Source : Canadian Living Magazine: December 2003