Courtesy Terri Prosperi, Denis Prosperi Farms, Madera, CA
It’s not hard to love a macaroon dipped in chocolate, especially made with California almonds. As good as these are from your local bakery, they are much better when fresh and homemade. Terri Prosperi makes these classics at her ranch in Madera. It’s where her family grew almonds for many years and continues to grow Muscat grapes for nearby Quady Winery’s sweet wines.
Published: February 22, 2017
Ingredients
Directions
Preheat oven to 350˚F. Line baking sheet with parchment paper. Combine 1½ cups coconut and sliced almonds. Spread evenly on baking sheet. Toast, stirring occasionally, until golden, about 13 minutes. Transfer to bowl, and let cool.
In same bowl, add remaining coconut, condensed milk and almond extract. In separate bowl, using electric mixer on high speed, beat egg whites and kosher salt until soft peaks form. Using rubber spatula, gently fold egg whites into coconut mixture.
Using large spoon, place tall mounds of dough, about 2 inches in diameter, about 2 inches apart on baking sheet lined with parchment paper. Lightly sprinkle each mound with sea salt. Bake until golden brown, about 10 minutes. Transfer to wire rack. Let cool completely.
Line baking sheet again with parchment paper. In double boiler, melt chocolate and shortening together until smooth. Dip top of each cookie into chocolate coating. Transfer to prepared baking sheets. Refrigerate cookies until chocolate sets. Refrigerate in airtight container until ready to serve. Makes about 18.
Pair It
As in most great dessert pairings, the deep purple Quady 2014 Elysium Black Muscat is sweeter than the macaroons. This sweet, rich wine, made from a dark-skinned variation of Muscat grapes, features a floral aroma and great concentration. It offers layers of dried fruit, honey and boysenberry flavors, and ample acidity for balance.
