Chocolate-Kissed Macaroons

Puff pastry elevates these bite-sized coconut treats into something really delicious. A drizzle of chocolate makes them absolutely irresistible! 
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • Serves: 16

Recipe

Ingredients

  • 6 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Puff Pastry Sheets, thawed
  • 1 1/2 cup sweetened flaked coconut
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 egg white
  • 1/2 of a 12-ounce package semi-sweet chocolate pieces(about 1 cup)

Directions

  1. Heat the oven to 400°F.

  2. Sprinkle 2 tablespoons flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Using a round cutter, cut the pastry sheet into 16 (1 1/2-inch) circles.  Repeat with the remaining pastry sheet.  Place the pastry circles onto 2 baking sheets.

  3. Stir the coconut, sugar, remaining flour, vanilla extract and egg whites in a medium bowl.  Spoon about 1 teaspoon coconut mixture on each pastry circle.

  4. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.

  5. Place the chocolate pieces into a medium microwavable bowl.  Microwave on MEDIUM for 30 seconds.  Stir.  Repeat until the chocolate is melted and smooth.  Drizzle the chocolate over the pastries.  Let stand until the chocolate is set.

  6. Cooking Basic: Don't toss your leftover scraps of puff pastry! Wrap them tightly and freeze. Thaw, roll out, cut into shapes, then sprinkle with sweet or savory seasonings and bake at 400°F. for a quick, homemade treat!

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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