Chocolate Dipped-Sweet Potato Macaroons

Chocolate Dipped-Sweet Potato Macaroons
Good news, everyone! My ghost cupcake liners are back in season again. Let the next seven weeks be full of ghostly treats! It’s going to be a spooky September.

I just baked Ericcakes some pumpkin chocolate chip muffins in my ghost cupcake liners. Using the Pillsbury pumpkin bread mix, of course. It’s his favorite. I don’t know what that says about my baking.

Here’s an early autumn treat for you: Chocolate Dipped-Sweet Potato Macaroons. Let’s pretend it’s not ninety degrees outside. Let’s pretend it’s chilly, there are leaves falling from the trees, and Halloween and Thanksgiving are just around the corner.

Use fresh sweet potato for these macaroons… preferably from your local farmers’ market. I bought two huge sweet potatoes the other day for a dollar. They’re pretty, too. Prettier than supermarket sweet potatoes.

This recipe is easy as can be. Whisk up some egg whites, ground coconut, grated sweet potato, pecan chips, brown sugar, flour, spices, salt and vanilla. Drop the batter onto cookie sheets and bake 30 minutes. Voila! Macaroons!

Dip in melted chocolate, if desired. And I think that’s something you desire.

Chocolate Dipped-Sweet Potato Macaroons

2 cups shredded sweetened flaked coconut
2 large egg whites
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated peeled sweet potato
1/2 cup pecan chips, toasted
3 ounces orange flavored dark chocolate
1 tablespoon oil

Heat oven to 325 degrees F. Line cookie sheets with foil, and generously coat with cooking spray.

Process coconut in a food processor until finely ground.

In a large mixing bowl, whisk together egg whites, brown sugar, flour, vanilla, cinnamon and salt until well combined. Stir in coconut, sweet potato and pecans until well combined. Drop golf ball sized mounds of dough onto cookie sheets, using an ice cream scoop. Bake 30 minutes or until golden brown. Transfer macaroons to wire racks to cool.

Heat chocolate and oil in a small saucepan over low heat, stirring frequently, until melted and smooth. Pour chocolate into a small bowl or ramekin. Dip half of each macaroon into chocolate. Place on waxed paper to dry.

Makes about 16 macaroons

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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