Looking for a last minute little something for Valentine’s Day? Make these macaroon hearts. They are simple and quick, taste delicious, and look elegant. A lovely, sweet treat for your valentine!
by volume by weight
8 tablespoons Coco Lopez 112 grams CocoLopez
6 tablespoons sugar 75 grams sugar
3.5 large egg whites 175 grams egg whites
2 cups desiccated coconut 200 grams desiccated coconut
Heat the oven to 325F. Stir the Coco Lopez well before measuring. Mix the Coco Lopez with the sugar until well combined.
Add the coconut and stir.
Stir in the egg whites until they are completely incorporated. Let the macaroon mixture sit for 15 minutes.
Pipe the mixture into heart shapes on a parchment lined baking pan. Use the tip of a knife to adjust and smooth any rough edges.
Bake for approximately 20 minutes until light golden brown around the edges. Let the macaroon hearts cool completely on the paper.
Gently peel the macaroons off the parchment and then arrange them to be piped. Melt a small amount of chocolate and use a piping bag to pipe thin lines on the diagonal across the macaroons.
Use a small offset spatula to move the macaroons to a different spot on the paper so the chocolate does not set and attach the macaroons to the paper!
Naturally, these delicious cookies can be made at any time of year. Scoop them with a small ice cream scoop (or large!) for a more traditional macaroon or pick another simple shape to suit your occasion. The macaroons can also be half dipped or the bottoms can be coated with chocolate.
If you are unable to find Coco Lopez, (it’s usually with the drink mixers near the alcohol in the grocery store), you can substitute 6 tablespoons of coconut cream and 1/3 cup sugar mixed together. This substitution work extremely well and makes beautiful macaroons.