Chocolate Dipped Malted Macaroons
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 |
| 36cookies | 10minute |
| Cook Time | Passive Time |
| 20minute | 30minute |
|
|
Ingredients
- 4each egg whites
- 1/2cup sugar, Soft Belgian Candi, Light Brown,available at Beer, Beer and More Beer
- 12ounce coconut, unsweetened
- 3tablespoon flour, barley
- 3tablespoon malt, 60L crystal,ground to a fine powder, available at Beer, Beer and More Beer
- 3tablespoon Dry Malt Extract (DME)available at Beer, Beer and More Beer
- 2tablespoon pistachio, toasted,ground fine
- 1/2teaspoon salt, kosher
- 10ounce chocolate, 62% cocao,chopped fine
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.
- 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.
and set aside.