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Old 06-26-2007, 04:10 PM
kcqueenm's Avatar
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Cliff & Buster Coconut Macaroons

3 cups unsweetened shredded coconut
1/3 cup sweetened condensed milk
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract

Chocolate Ganache
1/2 cup semi-sweet chocolate chips
3 tablespoons heavy cream

1. Preheat oven to 350 degrees.
2. Dump the shredded coconut into a large bowl.
3. Stir vanilla and almond extract into the condensed milk.
4. Drizzle the condensed milk over the coconut while tossing the coconut to coat it
5. When the coconut and condensed milk are well-combined, use a 1 1/4-inch sorbet
scoop to mold the macaroons. Press the macaroon mixture firmly into the scoop, then turn
it out onto a sheet pan. Bake the macaroons for 12 to 15 minutes or until you see the top
of the macaroons beginning to turn light brown. Remove the macaroons from the oven and
let them cool.
6. As the macaroons cool, resist the temptation to eat them. Instead, prepare the
chocolate ganache by combining the chocolate chips with the cream in a small glass or
ceramic cup or bowl. Microwave this on 50 percent power for 1 minute, then gently stir the
chocolate. If the chocolate is not completely melted after a couple minutes of stirring,
microwave it again for another 30 seconds on half power and stir. Be careful not to
overcook the chips or the chocolate will seize up and your ganache will be grainy instead of
smooth. If that happens, start over. Sorry. Now you can have a macaroon.
7. When the chocolate is melted and smooth, pour it into a squirt bottle and drizzle it in
thin streams over each macaroon. Let the macaroons sit out for a few hours. At a room
temperature of 72 degrees the chocolate should set up in 3 or 4 hours. When the chocolate
has set, store the macaroons in an airtight container for up to 14 days at room temperature
or for up to 4 weeks in the fridge. Makes 20 macaroons.
Margaret Ball
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