I love macaroons and have done a version before (recipe for Chocolate Coconut Pecan Joys here) but I wanted to do one with a little kick. I tried plain rum but the flavor was too mild. The spiced plus the addition of dark chocolate was much, much better.
Lovely coconut flavor and not too sweet.
Chocolate Rum Coconut Macaroons
1 large egg
1 large egg white
1 tablespoon spiced rum (I used Old New Orleans Cajun Spice Rum)
1 teaspoon vanilla extract
2 ½ cups sweetened flake coconut
4 ounces semisweet or bittersweet chocolate (I used Ghirardelli Bittersweet Baking Bar)
Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Lightly whisk the egg and egg white in a medium bowl until frothy. Whisk in the rum and vanilla. Using a rubber spatula, fold in the coconut. Take about 2 tablespoons of the mixture and squeeze it between your hands (like making a snowball). Place on the baking sheet, leaving some space in between each one. Bake until the edges are golden and crispy, about 10 minutes. Cool.
Melt chocolate in double boiler. Dip tips of macaroon in the chocolate or, if feeling artistic, drizzle the chocolate over macaroons with slotted spoon. If you’re feeling generous, do both!
Store in an airtight container.
Mouth Brothels 