Coconut macaroons...

This is the recipe that I learned in the baking class few weeks ago. The original recipe ingredient amounts are twice as much of the recipe here. I thought it was going to be too much, so I cut everything by half. And boy, was I right. 

Even with these amounts, I had plenty of macaroons to take to a dinner party, eat, and give away to friends...

Ingredients

9 oz shredded coconut, unsweetened

4 dried apricots

1 oz cornstarch

4 egg whites

0.5 lbs sugar

6 oz corn syrup

Bittersweet chocolate, melted

In the food processor, process apricots with coconut in batches. Apricots should become as fine as the coconuts.

On a bowl, warm the egg whites with the sugar over hot water bath until the sugar is melted. Don't let the eggs to cook.

Mix all of the ingredients except the chocolate.

Pipe them or scooped them on a baking sheet. Make sure the sizes of the macaroons are as even as possible for consistent baking (I do sound like a baker)

Bake at 325 until golden brown for 12 to 15 minutes.

When they cool off, dip the bottoms of them in chocolate or drizzle them with chocolate. Place them on wax paper and let it cool off in the refrigerator for 10 minutes.

And then just enjoy coconut heaven...

I took a box to a dinner party and everyone liked it. It is also a great holiday treat if you make them with cranberries.