Coconut macaroon is all dressed up for Valentines day!
What is more appropriate for this romantic day than some pink and chocolate? The addition of beet gives a lovely pink shade to the traditional cookie. These cookies are great homemade gifts for all your friends and family on this special day!
If you prefer a darker shade, then go ahead and increase the amount of beets. For those of you who might doubt if the flavor of beet goes well with chocolate, think red velvet cake my friend. The cake once depended on beets for its color.
Egg whites need to be at room temperature to attain full volume when whipped. Cold eggs are easier to separate. Leave the separated egg whites at room temperature for at least 30 minutes before proceeding with the recipe.
2 large egg whites, room temperature
1/4 cup sugar
4 cups sweetened shredded coconut
2 tablespoons finely grated beetroot
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 tablespoon vegetable or corn oil
Add egg whites and sugar to a medium bowl. Beat on high with a hand held beater for about 3 minutes , until very thick (we are not looking for stiff peaks , just thick will do). Add coconut, beetroot, flour and vanilla extract. Mix well with a spatula until evenly combined. Cover bowl with plastic , refrigerate for 30 minutes.
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Remove dough from refrigerator, make balls with a 1 1/2 inch diameter ice cream scoop (pack well to get fairly tight balls). Place on the prepared baking sheet , spacing evenly. Cookies will not expand. Bake for 20-22 minutes until lightly golden on the outside . Cool completely in sheet on a wire rack.
Microwave chocolate chips and oil in a small bowl for 60-90 seconds until fully melted. Stir every 30 seconds. Partially dip each macaroon in the chocolate and place back on the parchment paper. Set aside at room temperature until chocolate has hardened. Can be stored at room temperature for several days.
Makes 18 cookies