INGREDIENTS

INSTRUCTIONS

Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: the1edr@cabell.vcu.edu (Erica D. Rodgers)
Source: 365 Great Chocolate Desserts, by Natalie Haughton
NOTE: To make these sensational cookies easily, buy bakery coconut
macaroons to use for the base, or use the recipe for "Chocolate Coconut
Macaroons" in this cookbook to make your own.
1. In a 1-quart glass bowl, heat cream to boiling in a microwave oven on
HIGH, 2 to 2-1/2 minutes. Stir in 8 ounces chocolate and 2 tablespoons
butter, mixing until completely melted and smooth. Refridgerate, stirring
occaisionally, until cold and thickened, but not set, 3 to 4 hours.
2. In a medium bowl, beat chilled chocolate mixture with an electric mixer
on high speed about 1 minute, or until mixture becomes stiff enough to hold
its shape and lightens slightly in color. Do not overbeat, or mixture will
become grainy.
3. Place chocolate mixture in large pastry bag fitted with an open star or
a plain 3/4 inch diameter decorating tube or tip, filling bag half to 3/4
full. Pipe a 1-1/2 inch-high chocolate mound on top of each macaroon. Place
on a waxed paper lined baking pan. Refridgerate until firm, 1 to 2 hours.
4. When firm, prepare glaze. In a 2 cup glass measure, combine remaining 6
ounces chocolate, corn syrup, and remaining 3 tablespoons butter. Heat in a
microwave oven on HIGH 1 to 1-1/2 minutes, until melted and smooth when
stirred. let cool 10 minutes or until lukewarm.
5. Holding one cookie (filling side down) dip carefully but quickly into
glaze to cover chocolate filling completely and almost all of the cookie.
Quickly place cookies upright on wax paper lined baking pan. Refridgerate
until set, 1 to 2 hours. Store in a tightly covered container in
refridgerator.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Religion: a mirage. Jesus: reality”