Bed & Breakfast Inns

List Your Inn Innkeeper Log In
Print It

Blue Door Chocolate Coconut Macaroons

From BLUE DOOR ON BALTIMORE

Cooking Time:

15 to 20 minutes

Cecelia’s Dark Chocolate recipes are the rule (not the exception) for our evening turn down service. With your room lights turned down and bed covers made ready for the evening, we present a small tray of cookies and fruit upon your return to the Blue Door.  Baking these lovely macaroons at home is a great way to bring back Blue Door memories! If you haven't booked a stay with us yet, here's a little homemade taste of things to come each evening! Enjoy!

Ingredients

  • 4 large egg whites (4ounces), at room temperature
  • 1 cup granulated white sugar
  • ¼ teaspoon salt
  • 1-teaspoon vanilla
  • ¼ cup cocoa
  • ½ cup flour (cake or regular flour)
  • 2 ½ cups sweetened shredded coconut

Directions

In a stainless steel bowl, placed over a saucepan of simmering water, whisk together egg whites, sugar and salt. When this mixture is warm to the touch and frothy, remove from heat and stir in vanilla, cocoa, flour and coconut. Cover and refrigerate for about an hour, or until firm.

Preheat oven to 325 degrees F and line 2 baking sheets with parchment paper.

Place small mounds (use the large side of a melon baller) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for 15 to 20 minutes or until firm. Remove from oven and let cool on the baking sheet for a minute, and then place on a wire rack to cool fully.

These cookies may be frozen for several weeks so that you may enjoy a single batch as you may like or as a Blue Door memory strikes you.

Top