Classic coconut macaroons are taken to the next level when dipped in exotic and fruity ruby chocolate. Moist and chewy on the inside, these cookies have a delightful golden crisp exterior.
A variety of chocolate introduced in 2017 by Barry Callebaut, the Belgian–Swiss cocoa company, ruby chocolate is considered to be the 4th type of chocolate alongside dark, milk and white varieties. The chocolate is made from ruby cocoa beans, providing a 100% natural hue and intense berry-fruity flavor.
If you don’t have a metal bowl, you can use heat-proof glass like Pyrex instead. Since glass doesn’t transfer heat as quickly as metal does, your mixture will need to spend a few extra minutes on the stove.
No microwave? No problem. Make a double boiler by putting the chocolate in a metal bowl over a saucepan of boiling water (the bowl should have a larger diameter than the pan). It will melt quickly, so be careful not to burn the mixture–or yourself!
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, remove 4 eggs from your refrigerator. In one large stainless steel metal bowl and one small bowl, separate eggs into whites and yolks respectively; save yolks for another culinary adventure. Add coconut flakes, sugar, vanilla extract and salt directly into the bowl with the whites. Mix to combine with a heat-proof spatula. Prepare a 12x17 inch baking sheet with the parchment paper provided (or use a baking mat).
Prepare a wide saucepan over medium heat with about 1 inch of water, until it comes to a simmer (it should bubble and steam should come off, but it should not boil). Set the metal bowl directly into the pan, holding it steady with an oven mitt. If your bowl bobs around in the water, lower the heat until it is stable. Stir the mixture continuously, until the egg whites have thickened slightly (they will still be translucent), about 5 to 7 minutes. Remove bowl from water and set aside for at least 10 minutes to cool.
Preheat oven to 325°F. Once cool enough to handle, scoop a tablespoon size mound of the coconut mixture onto the prepared baking sheet. Press the ball together gently, until it holds its shape. Make 24 coconut mounds 1 inch apart (cookies will not spread while baking). Bake for about 13-15 minutes, rotating the baking sheet every 5 minutes, until the coconut tips begin to turn golden brown. Remove and let cool to room temperature.
Prepare a tray that can be placed in your refrigerator with wax paper provided and set aside. Place ruby chocolate in a small heatproof bowl and heat in microwave in 30-second increments, about 90 seconds, or until melted.
Gently peel each cookie off the parchment paper to prepare for dipping. Note: if cookies are not completely cooled they may break apart. Dip the bottom of each cookie into the melted chocolate, scrape off any excess or runoff with a butter knife, and place onto prepared paper.
Allow chocolate to set (this happens slowly), or place in your refrigerator for 1 hour to accelerate. Enjoy with your favorite cup of tea or coffee!
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