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.

Home Brew Chef
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.
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
Home Brew Chef
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.
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
Servings: cookies
Units:
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.
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