Tony Claxton's Recipes
Chocolate Covered Cherry
Coconut Macaroons		    

When scooping the macaroons, use a #40 disher. This will give you about 40 cookies. You can vary the ratio of chocolate to cream in the ganache to give you a little bit thinner or thicker glaze on the finished macaroons. Don't peel the cookies off of the parchment paper until they are completely cooled, otherwise they may fall apart.

                                   

Ingredients
Macaroons
1 ??oz jar - Maraschino Cherries
1 14oz can - Sweetened Condensed Milk
1/8 cup - Sour Cream
1 T - Heavy Cream
1 1/2 t - Vanilla Extract
1 1/2 t - Almond Extract
2 14oz bags - Sweetened, Shredded Cocunut 		   
Ganache
6 oz - Dark Chocolate
4 oz - Heavy Cream


Instructions
  • Preheat oven to 350°F
  • Drain maraschino cherries and scatter on paper towels to finish draining
  • Whisk together condensed milk, sour cream, heavy cream, vanilla and almond extracts
  • Dump coconut flakes on top and mix with a heavy spatula or spoon
  • Scoop mixture using a number 40 scoop onto waxed paper
  • Place one cherry into center of each scoop and place upside down on parchment lined cookie sheets
  • Bake for about 14 or 15 minutes or until coconut begins to brown
  • Slide macaroons off of cookie sheets onto cooling racks and allow to cool completely
  • Peel off of parchment and place on cooling racks to cover with ganache
  • Make Ganache:
    • Place chocolate and cream in microwave proof container
    • Microwave at 100% power for about 1 minute watching for boil-overs
    • Stir until smooth and glossy, heating a little more until completely smooth
  • When ganache has cooled to the correct consistancy, spoon ganache over the macaroons
  • Allow to cool and set completely then place in covered containers


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