A Cook in Time (24 page)

From the kitchen of Angelina Amalfi—

Angie's Chocolate-Dipped Coconut Macaroons

Preheat oven to 300 degrees.

In a heavy saucepan stir together the egg whites, sugar, salt, vanilla extract, almond extract (if using), and coconut. Sift in the flour, and stir the mixture until it is combined well.

Cook the mixture over moderate heat, stirring constantly, for 5 minutes. Increase the heat to moderately high, and cook the mixture, stirring constantly, for 3 to 5 minutes more, or until it is thickened and begins to pull away from the bottom and side of the pan.

Transfer the mixture to a bowl, let it cool
slightly, and then cover with plastic wrap until it is just cold. Drop heaping teaspoons of the dough 2 inches apart onto buttered baking sheets and bake the macaroons in batches in the middle of oven for 20 to 25 minutes, or until they are pale golden. Transfer the macaroons to a rack and let them cool for an hour or so.

In a double boiler (or a small metal bowl set over a pan of barely simmering water) melt the chocolate, stirring until it is smooth. Remove the bowl from the heat and dip the macaroons, one at a time, into the chocolate, coating them halfway and letting any excess drip off. Transfer the macaroons as they are dipped to a foil-lined tray and chill them for 30 minutes to 1 hour, or until the chocolate is set.

 

NOTE: The macaroons keep, chilled and separated by layers of waxed paper, in an airtight container for 3 days. (Let them stand at room temperature for at least 20 minutes before serving.)

 

Makes about 30 macaroons.

The UFO and Roswell themes of this book have their roots in the talks and writings of Col. Philip J. Corso. I would never have heard of Col. Corso and others in this field but for hours of entertainment and fascination with tales from Art Bell's Kingdom of Nye.

JOANNE PENCE
was born and raised in San Francisco. A graduate of U.C. Berkeley with a master's degree in journalism, Joanne has taught school in Japan, written for magazines, and worked for the federal government. She now lives in Idaho with her family, which includes a multitude of pets.

For information about Joanne, her books, and some great recipes, visit Joanne's website at
www.joannepence.com
. She would love to hear from you via e-mail at [email protected], or by writing to PO Box 64, Eagle, ID 83616-0064.

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