CHOCOLATE-DIPPED COCONUT MACAROONS
Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.
Provided by Chef John
Categories Desserts Cookies Macaroon Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
- Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
- Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
- Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
- Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g
CHOCOLATE DIPPED COCONUT MACAROONS
Steps:
- Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
- Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
- Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
CHOCOLATE-DIPPED COCONUT MACAROONS (GREAT FOR PASSOVER)
They're sticky-moist on the inside, and coated with rich dark chocolate. Without flour or leavening, they're a sweet finish to the Passover seder. Recipe courtesy of King Arthur Flour.
Provided by dojemi
Categories Dessert
Time 20m
Yield 33 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Lightly grease a baking sheet, or line with parchment.
- In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
- Add the coconut milk powder, stirring to combine.
- Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here.
- For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce.
- You can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them.
- Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top.
- Remove from the oven, and cool completely on the baking sheet.
- To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.
- Dip half of each cooled macaroon into the chocolate.
- Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving.
- To store, place in one layer in a closed container.
- They'll keep for 2 or 3 days, but will gradually become less moist as they sit.
Nutrition Facts : Calories 300.7, Fat 27.7, SaturatedFat 23.7, Cholesterol 2.3, Sodium 44.9, Carbohydrate 15.1, Fiber 6.3, Sugar 7.9, Protein 3.1
CHOCOLATE DIPPED COCONUT MACAROONS
Make and share this Chocolate Dipped Coconut Macaroons recipe from Food.com.
Provided by Mrs. Flick
Categories Candy
Time 25m
Yield 20 macaroons
Number Of Ingredients 4
Steps:
- Heat the oven to 350°F.
- Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance).
- Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
- Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
Nutrition Facts : Calories 138.9, Fat 7.8, SaturatedFat 6.4, Sodium 60.1, Carbohydrate 18.1, Fiber 2.6, Sugar 13.8, Protein 1.9
TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON
From Cook's Illustrated. Be sure to mix the cream of coconut thoroughly before using (shake cans), as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. For the chocolate-dipped: Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies. // Note: Be sure to use sweetened cream of coconut as this is the primary sweetener for the macaroons.
Provided by swissms
Categories Drop Cookies
Time 35m
Yield 48 one-inch cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
- Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
- Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
- Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
- Chocolate-dipped:.
- Cool cookies to room temperature on wire rack, about 30 minutes.
- Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.
CHOCOLATE-DIPPED COCONUT MACAROONS
Steps:
- In a heavy saucepan stir together the egg whites, the sugar, the salt, the vanilla, and the 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 chill it, its surface covered 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 a preheated 300°F. oven for 20 to 25 minutes, or until they are pale golden. Transfer the macaroons to a rack and let them cool.
- In 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, 1 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. The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days. (If the macaroons are made in advance, let them stand at room temperature for 20 minutes before serving.)
More about "chocolate dipped coconut macaroons recipes"
CHOCOLATE DIPPED COCONUT MACAROON RECIPE | PRINCESS …
From princesspinkygirl.com
Ratings 316Calories 151 per servingCategory Dessert
- Preheat oven to 350 degrees and line cookie sheet or baking sheet with a silicon baking mat or non-stick foil or parchment paper
- Take a tablespoon size of the mixture (a cookie scooper works great for this) and roll it in a ball with your hands (see tips above recipe!) You want the balls really tight, so squeeze the mixture in your hands!
CHOCOLATE-DIPPED MACAROONS RECIPE - REAL SIMPLE
From realsimple.com
5/5 Total Time 2 hrs 5 minsAuthor Gina Marie Miraglia EriquezCalories 112 per serving
- Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
- Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
THE BEST CHOCOLATE-DIPPED COCONUT MACAROONS RECIPE
From seriouseats.com
4.3/5 (4)Total Time 2 hrsCategory Dessert, Snack, CookiesCalories 135 per serving
CHOCOLATE-DIPPED COCONUT MACAROONS - DINNER, THEN …
From dinnerthendessert.com
CHOCOLATE DIPPED COCONUT MACAROONS RECIPE - THE IDEA …
From theidearoom.net
CHOCOLATE-DIPPED COCONUT MACAROONS RECIPE
From mashed.com
CHOCOLATE DIPPED COCONUT MACAROONS - GONNA WANT SECONDS
From gonnawantseconds.com
CHOCOLATE DIPPED COCONUT MACAROONS RECIPE & VIDEO
From joyofbaking.com
TOP 41 CHOCOLATE COVERED MACAROON RECIPE RECIPES
From tmax.pakasak.com
COCONUT MACAROONS RECIPE
From linkedin.com
GERMAN COCONUT MACAROONS (KOKOSMAKRONEN) - RAMSHACKLE PANTRY
From ramshacklepantry.com
COCONUT MACAROONS - THE COOKIE ROOKIE®
From thecookierookie.com
CHOCOLATE DIPPED COCONUT MACAROONS RECIPE - ZOëBAKES
From zoebakes.com
COCONUT MACAROONS {GLUTEN-FREE} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CHOCOLATE-TAHINI COCONUT MACAROON RECIPE FROM JAKE COHEN
From abcnews.go.com
CHOCOLATE COCONUT MACAROONS - MARIA'S MIXING BOWL
From mariasmixingbowl.com
THE BEST CHOCOLATE-DIPPED TRIPLE COCONUT MACAROONS - CDKITCHEN
From cdkitchen.com
CHOCOLATE DIPPED COCONUT MACAROON COOKIES - THE SHORTCUT …
From centslessdeals.com
COCONUT MACAROONS RECIPE | EATINGWELL
From eatingwell.com
COCONUT MACAROONS (DIPPED IN CHOCOLATE) | JERNEJ KITCHEN
From jernejkitchen.com
CHOCOLATE DIPPED COCONUT MACAROONS RECIPE DEMONSTRATION
From youtube.com
CHOCOLATE COCONUT MACAROON RECIPE | SAVEUR
From saveur.com
COCONUT MACAROONS - RECIPE | COOKING | GOODLIFE | PCH.COM
From pch.com
#30-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #desserts #easy #candy #dietary
You'll also love