Chocolate Dipped Malted Macaroons

Alan Sprints, brewmaster from Hair of the Dog Brewery, suggests pairing these Chocolate Dipped Malted Macaroons with a barrel-aged beer with coconut flavors derived from the wood, or a roasty porter.

Makes: Chocolate Dipped Malted Macaroons 36 cookies

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2007 | Issue #12

For other Beer Cookie recipes, check out my Cookie page.

Chocolate Dipped Malted Macaroons

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Using different malt flavors increases the rich and elegant flavors of this coconut cookie, that when dipped in dark chocolate, create a chocolate malt explosion in your mouth.

• CourseDessert
• CuisineBeer Cuisine, Jewish, Vegetarian
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionChocolate, Cookie
• Cooking MethodBaking with Beer, Cooking with Home Brew Ingredients
• BreweryBeer Advocate, Beer, Beer & More Beer, Hair of the Dog Brewing

Servings	Prep Time
36 cookies	10 minute

Cook Time	Passive Time
20 minute	30 minute

Servings Prep Time 36 cookies 10 minute

Cook Time Passive Time 20 minute 30 minute

Chocolate Dipped Malted Macaroons Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Using different malt flavors increases the rich and elegant flavors of this coconut cookie, that when dipped in dark chocolate, create a chocolate malt explosion in your mouth. CourseDessert CuisineBeer Cuisine, Jewish, Vegetarian SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionChocolate, Cookie Cooking MethodBaking with Beer, Cooking with Home Brew Ingredients BreweryBeer Advocate, Beer, Beer & More Beer, Hair of the Dog Brewing Servings Prep Time 36 cookies 10 minute Cook Time Passive Time 20 minute 30 minute Servings Prep Time 36 cookies 10 minute Cook Time Passive Time 20 minute 30 minute

Ingredients

• 4 each egg whites
• 1/2 cup sugar, Soft Belgian Candi, Light Brown, available at Beer, Beer and More Beer
• 12 ounce coconut, unsweetened
• 3 tablespoon flour, barley
• 3 tablespoon malt, 60L crystal, ground to a fine powder, available at Beer, Beer and More Beer
• 3 tablespoon Dry Malt Extract (DME) available at Beer, Beer and More Beer
• 2 tablespoon pistachio, toasted, ground fine
• 1/2 teaspoon salt, kosher
• 10 ounce chocolate, 62% cocao, chopped fine

Servings: cookies

Units:MetricUS Imperial

Instructions

• Preheat oven to 325°F | 163°C. Lightly grease a baking sheet(s) with butter or use a Silicone Baking Mat Liners and set aside.
• In a medium bowl, add egg whites and Soft Belgian Candi Sugar, whipping to a soft peak.

  
• In another bowl, mix together coconut, flour, powdered 60L Malt, DME, pistachio and salt. Fold in the whipped egg whites until combined.
• Using a tablespoon, make 36 scoops of the cookie dough, spacing them 2 inches apart on prepared baking sheet(s). Bake for 20 minutes or until edges are golden brown. Remove from the oven and transfer the macaroons to a cooling rack, cooling completely.
• To coat the macaroons in chocolate (optional), add the chocolate to a metal bowl and place over a pot of simmering water. Once the chocolate has melted, dip half of each macaroon in the chocolate, placing them on a cooling rack to set. Let rest for at least 30 minutes, then store in an airtight container for up to 5 days.