Pomegranate Chocolate Chip Macaroons
Pomegranate Chocolate Chip Macaroons
- Level: Easy
- Yield: 16 large macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 271
- Total Fat
- 14
- Saturated Fat
- 11
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 31
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 187
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
- Level: Easy
- Yield: 16 large macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 271
- Total Fat
- 14
- Saturated Fat
- 11
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 31
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 187
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
Ingredients
Pomegranate Reduction:
1 1/2 cups pomegranate juice (pure, no sugar added)
Peeled zest of 1 orange
1 cinnamon stick
4 whole star anise
2 whole cloves
Macaroons:
Cooking spray, for spraying sheet pans
One 14-ounce package sweetened shredded coconut, such as Baker's Angel Flake coconut (5 1/3 cups)
3/4 cup granulated sugar
4 large egg whites
4 ounces bittersweet chocolate chips (about 2/3 cup)
4 tablespoons unbleached all-purpose flour, plus more for dusting
Grated zest of 1 orange
1 teaspoon vanilla bean paste or 1 1/2 teaspoons pure vanilla extract
3/4 teaspoon kosher salt
Directions
- For the pomegranate reduction: In a small saucepan, combine the pomegranate juice, peeled orange zest, cinnamon stick, star anise and cloves. Set over medium heat, bring to a low simmer and reduce to 1/2 cup. This will take 10 to 15 minutes; keep pouring the liquid into a measuring cup to check the amount. Discard the orange peel and spices and allow the liquid to cool to room temperature; set aside.
- For the macaroons: Heat the oven to 325 degrees F. Lightly grease two sheet pans with cooking spray.
- In a medium bowl, combine the reduced pomegranate juice with the coconut, sugar, egg whites, chocolate chips, flour, grated orange zest, vanilla paste and salt. Mix with your hands, squeezing the mixture to completely combine.
- Shape the mixture into 16 large pyramids, pressing the mixture tightly together. Bake on the prepared sheet pans until the edges are golden brown, about 20 minutes. Remove immediately from the sheet pans and let cool to room temperature.
- Store the macaroons in an airtight container at room temperature for up to 1 week.
Looking for Something Else?
Fudge Factor
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Craving: Chocolate Cake Jan 27, 2011
Hungry Girl's Chocolate 911 Feb 4, 2011
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
How to Chop and Melt Chocolate
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.
