Macarons de coco e chocolate

Ingredientes:

• 4 claras (de ovos grandes)
• 1 colher de chá de extrato de baunilha
• 1/4 colher de chá de sal
• 1/4 de chávena de açúcar
• 3 chávenas de coco ralado
• 100g de chocolate amargo ou meio amargo

Preparação:

Pré-aqueça o forno a 165 ° C. Forre um tabuleiro grande com papel vegetal .

Na tigela da batedeira, bata as claras de ovos, a baunilha e o sal em
velocidade alta até formar picos moles, cerca de 2 minutos. Adicione o
açúcar e continue a bater até formar picos firmes, mais 3 minutos.
Suavemente misture os flocos de coco.
Usando uma colher (de
sorvete, de preferência), faça pequenos montes de massa, no tabuleiro
preparado. Leve ao forno por 15-17 minutos, até que os macaroons ganhem
um tom dourado. Retire para uma rede/grade e deixe arrefecer
completamente.

Enquanto os macaroons arrefecem, derreta o
chocolate em banho-maria. Deixe arrefecer um pouco e mergulhe o fundo
de cada macaroon no chocolate derretido. Una dois a dois, ou mantenha-os
individuais.

Deixe repousar cerca de 30 minutos, até que o chocolate dos macaroons esteja endurecido.
Coloque-os num recipiente hermético e guarde em lugar fresco.

E para acompanhar os macarons… fiz um delicioso Milkshake de Chocolate, cuja receita tirei daqui

Coconut Macaroons Dipped in Chocolate

Makes approximately 24 macaroons

4 egg whites (from large eggs)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup sugar
3 cups sweetened coconut flakes
6 ounces bittersweet or semisweet chocolate

Preheat oven to 325°F. Line two baking sheets with parchment paper.

In the bowl of standing mixer or with a hand-mixer, beat egg whites,
vanilla, and salt on high speed until soft peaks form, about 2 minutes.
Add the sugar and continue to beat until stiff peaks form, another 3
minutes. Gently fold the coconut flakes into the egg white mixture. (If
you want a more dense, less meringue-like macaroon, you can skip beating
the whites altogether. Just whisk the egg whites, vanilla, salt, and
sugar until frothy, then fold in the coconut.)

Using a small
spring-form ice cream scoop, form mounds of batter and drop onto the
prepared baking sheets. Bake for 15-17 minutes, until the macaroons are
just turning golden. Remove to a wire rack and cool completely.

While the macaroons are cooling, melt the chocolate in a small saucepan
over low heat. Remove from the burner and allow to cool slightly. Dip
the flat bottom of each macaroon into the melted chocolate and place on a
parchment-lined baking sheet, chocolate side up. (You can also dunk the
tops of the macaroons into the chocolate, leaving the bottoms plain, or
just do a drizzle of chocolate over the top.)

Refrigerate the
macaroons until chocolate is hardened, about 30 minutes. Bring to room
temperature before serving. If gifting, layer them between wax paper in
an airtight container and store in a cool place.

How to Make a Chocolate Milkshake:
http://www.videojug.com/film/how-to-make-a-chocolate-milkshake-2