Chocolate-Covered Macaroons

(Adapted from Bon Appétit)

3 cups of sweetened shredded coconut

3/4 cup of sugar

3/4 cup of egg whites (about 5–6 large eggs)

Half of a vanilla bean (or 1 1/2 tsp. vanilla extract)

1/4 tsp. almond extract

6 ounces of bittersweet or semi-sweet chocolate, chopped (I used a 50/50 combination)

1/2 cup of heavy cream

Slice open the vanilla bean and scrape caviar out into a large, heavy sauce pan.  Add the pod, coconut, sugar, and egg whites*, and cook over medium-low heat, stirring constantly, until mixture is somewhat pasty. Remove from heat. Remove the pod and stir in almond extract. Spread the mixture out on a baking sheet and refrigerate until cold, around 30 minutes.

*A note about eggs: I used to avoid making things that called for more than 2 egg whites because it felt like such a waste to throw out the yolks. Then I found out that you can save them (as long as they aren’t broken) for up to 2 days. Just put them in an airtight container, cover them with water, and refrigerate. (I’ll be making chocolate pudding with my leftover yolks.)

Preheat the oven to 350°. Line another large baking sheet with parchment paper. Shape tablespoons of mixture into domes and place on sheet. Bake for 15–20 minutes, or until golden. Transfer to a rack and let cool.

To make the ganache: Place chocolate in a medium-sized bowl. Heat heavy cream in a saucepan until hot and steaming, but not boiling. Remove from heat and pour over chocolate. Whisk until chocolate is completely melted. Spoon ganache over cooled macaroons. Refrigerate for at least 2 hours, until glaze has set.

Recipe Source: http://www.petitekitchenesse.com/2010/10/13/chocolate-covered-macaroons/