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.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2003
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.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 12 mg
- Protein 1 g
- Calories 100.0
- Total fat 10 g
- Cholesterol 8 mg
- Saturated fat 6 g
- Total carbohydrate 5 g
- Iron 5.0
- Calcium 1.0
- Vitamin A 2.0