Coconut Macaroon Nest

Kneaders Bakery & Cafe Restaurant Recipe

Macaroon Cookie:
2/3 cup all purpose flour
5 1/2 cup flaked sweetened coconut
1/4 teaspoon salt
1 (14 oz.) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon almond extract

In a large bowl, stir together the flour, coconut, and salt. In a separate bowl mix together the sweetened condensed milk, vanilla extract, and almond extract. Combine both mixtures and blend well. Using a rounded scoop drop dough onto a well greased cookie sheet. Take the back of a moist spoon and round out the center of each cookie forming a deep nest shape.

Bake at 350 for 12 to 15 minutes. Cool completely before removing from cookie sheet. Dip each cookie in Chocolate Ganache allow to start setting up. Then, Drizzle the cookie with melted white chocolate (using a circular pattern). Place jelly beans in center of nest before chocolate sets completely and allow to dry.

Chocolate Ganache:
2 cups semisweet chocolate chips
2 cups heavy cream
2 teaspoons vanilla extract

Place the chocolate chips in a large bowl. Pour the cream into a sauce pan and bring to a boil As soon as the cream boils up to the top of the pan, quickly remove from the heat and pour it over the chips. Let stand for a minute. Stir with a whisk to mix until smooth. Stir in the vanilla and blend. Place a piece of plastic wrap directly on the surface, and allow to cool to 85 degrees.

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