Okay, so macaroons can’t really be indecent as they are thoroughly inanimate objects, but James made these for the pre-opening Wine and Unwind of Indecent last Sunday, so I thought the title was apt. (FYI, Indecent, Paula Vogel’s play, opens at the Cort Theater on Tuesday, April 18. Check it out here.) These are also suitable for Passover. I think.
Indecent Lemony Almond Macaroons
1- 14-ounce package sweetened shredded coconut
1 cup sliced almonds
3/4 cup sugar
2 teaspoons grated lemon zest
1/4 teaspoon kosher salt
4 large egg whites
3-4 ounces dark chocolate
Heat oven to 325 F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1 inch apart.
Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Or bake one pan at a time. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Melt chocolate by boiling water in a pot and then putting chocolate in a stainless steel bowl and placing the bowl over the boiling water. Stir frequently until almost completely melted, then remove pot from water and stir until smooth.
Dip cooled macaroons in the chocolate and place on waxed paper (Or be green and place them on the parchment paper they were baked on!!!) Drizzle remaining chocolate over the tops of the macaroons.
Store in an airtight container at room temperature for up to 1 week.