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
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 PINEAPPLE-COCONUT MACAROONS
Sweet, tart, chocolatey and chewy - all in one cookie! We love the combination of homemade pineapple jam and bittersweet chocolate in these gluten-free macaroon thumbprints. They're perfect for your next cookie swap!
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 2 dozen macaroons
Number Of Ingredients 13
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.
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.
COCONUT-CHOCOLATE MACAROONS
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. In a bowl, whisk together egg white, honey, vanilla, lemon zest, and salt. Stir in coconut until completely coated with egg mixture. With a 1 1/2-inch ice-cream scoop, make 15 balls, transferring each one to a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake, rotating halfway through, until the coconut starts to turn golden brown on the edges, about 12 minutes. Transfer sheet to a wire rack, and let cool completely. (Cookies can be stored in an airtight container up to 3 days.) Before serving, drizzle with melted chocolate, or dip one side in melted chocolate. Refrigerate 15 minutes to set.
Nutrition Facts : Calories 97 g, Cholesterol 14 g, Fat 8 g, Fiber 1 g, Protein 1 g, SaturatedFat 6 g
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 MACAROONS
Categories Cookies Chocolate Egg Dessert Bake Passover Coconut Almond Vanilla Spring Kosher Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes about 5 dozen
Number Of Ingredients 6
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.)
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.)
CHOCOLATE-DIPPED MACAROONS
These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. --Joylyn Trickel
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 6
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.
Nutrition Facts :
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