Chocolate Coated Macaroons Recipes

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.

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
• In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
• On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

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.

Steps:

• Preheat oven to 350.
• Combine coconut, 1 teaspoon vanilla extract and salt in a medium bowl.
• Mix in sweetened condensed milk to form a thick paste and coat all coconut.
• Beat egg whites with 1 teaspoon cream of tartar until stiff.
• Fold egg whites into coconut mixture.
• Drop by rounded teaspoons onto parchment paper on cookie sheet, about 2 inches apart.
• Flatten slightly (trust me, it will make it alot easier when you chocolate coat them).
• Bake 8-10 minutes or until tops begin to turn light brown.
• Remove from oven and let cool on pan about 2 minutes.
• Remove from pan onto wire rack and let cool completely.
• Meanwhile, prepare glaze by melting chocolate chips.
• Add vanilla extract and powdered sugar to melted chocolate
• Add water until chocolate mixture becomes a good consistency to dip the macaroons in (the idea is to be not too thin and not too thick; it should stick to the cookies but not be too thick).
• To coat macaroons, let cool completely.
• Dip the flat bottoms of macaroons into chocolate mixture then place them upside down on wire rack.
• Let the bottom coating cool either at room temperature, or you can stick em in the fridge to speed up the process.
• Once the coating has set on the bottoms, coat the tops and place back on wire rack with set bottom on the bottom.
• Allow chocolate to set.

Steps:

• Preheat oven to 350 degrees. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar. Form into balls and line up on nonstick or parchment lined cookie sheet. Bake for 15 minutes and browned on the outside. Let cool. Melt chocolate in double boiler. Drizzle over macaroons with slotted spoon.

Steps:

• Soak the dates in hot water for 30 minutes, then drain and dry.
• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
• Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
• Bake until golden brown on the bottom, 15 to 20 minutes, cool.
• Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.

Steps:

• Preheat the oven to 325 degrees F. Line sheet pans with parchment. Melt the chocolate in a double boiler.
• Beat the egg whites in a standing mixer to soft peaks. Gradually add the sugar and beat on high speed to stiff peaks. Mix in the vanilla. Turn the mixer down and slowly incorporate the melted chocolate.
• Pour chocolate mixture in a large bowl. Fold in the coconut. Use a 4-ounce ice cream scoop to portion onto the sheet pans.
• Bake for about 25 minutes. Do not to overbake them!

Steps:

• For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer. Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup). Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance.
• Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray.
• For the macaroons: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, cornstarch, vanilla and 1/4 teaspoon salt together with your hands in another large bowl. Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed. Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling). Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle. Reshape the edges of the macaroon back into a round if it cracks. Arrange about 1 inch apart on the prepared baking sheet. Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes. Let cool completely on the tray.
• Set up a cooling rack over a baking sheet. Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir. Repeat until all of the chocolate is melted and smooth. Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon. Use a fork to help lift it out of the chocolate. Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes.
• Fill each macaroon with about 1 teaspoon of the pineapple filling. Store and refrigerate in an airtight container for up to 3 days.

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.

Steps:

• Mix first 3 ingredients in heavy large saucepan. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. Remove from heat. Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract. Spread out coconut mixture on large baking sheet. Refrigerate until cold, about 45 minutes.
• Preheat oven to 300°F. Line another baking sheet with parchment. Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high). Place on prepared sheet. Repeat with remaining coconut mixture. Bake cookies until golden, about 30 minutes. Transfer cookies to rack and cool.
• Set cookies on rack over rimmed baking sheet. Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth. Remove from heat. Mix in remaining 1/4 teaspoon vanilla extract. Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides. Refrigerate until glaze sets, at least 2 hours. (Can be made 1 day ahead. Transfer cookies to airtight container and keep refrigerated.)

Steps:

• Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
• Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
• To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together

Steps:

• Preheat oven to 275°F. Line 2 large baking sheets with parchment paper. Place egg whites in large bowl; scrape in seeds from vanilla bean. Using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until meringue is very thick (similar to marshmallow creme), about 5 minutes. Fold in coconut, then almonds. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing mounds 1 1/2 inches apart.
• Bake macaroons until pale beige outside and dry-looking (insides will still be soft), about 25 minutes. Transfer baking sheets to racks; cool macaroons completely. Transfer macaroons to work surface; re-line pans with clean parchment.
• Place chocolate in top of double boiler over simmering water. Stir chocolate until smooth; remove from over water. Dip bottom of 1 macaroon into melted chocolate to depth of 1/4 inch. Place on prepared sheet, chocolate side down. Repeat dipping with remaining macaroons. Chill until chocolate is firm, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated. Let macaroons stand at room temperature 1 hour before serving.)

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°., Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time., Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely., Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers.

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.