Thai Coconut and Cocoa Macaroons
The recipe Thai Coconut and Cocoa Macaroons could satisfy your Asian craving in approximately 1 hour. For 14 cents per serving, you get a dessert that serves 16. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 109 calories, 1g of protein, and 8g of fat per serving. If you have egg whites, sugar, lime juice, and a few other ingredients on hand, you can make it. Cocoa Coconut Macaroons, Cocoa-Cinnamon Macaroons, and Red Cocoa Powder Macaroons are very similar to this recipe.
Preheat an oven to 300 degrees F (150 degrees C).
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
Drop mixture by tablespoonfuls onto the prepared baking sheets.
Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cream Sherry, Port, and Moscato d'Asti are my top picks for Macaroons. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Titus Zinfandel with a 4.7 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.
Titus ZinfandelVisually this wine is as impactful as the flavor profile, with a gorgeously opaque royal purple core giving way to a clear ruby red rim. Toasted oats and brown sugar notes curl around juicy cranberry-raspberry on the nose, reminiscent of a crisp just out of the oven, followed by balsamic strawberry reduction, faint rose petal and just a hint of the saddle. On the palate toast, oak and macerated strawberry are crowned by a high, bright ribbon of caramel, and robed in red delicious apples and watermelon candy. It is long and lean on the palate, with medium body and an everlasting finish showing considerable ageability in the tannins.