Chocolate Drizzle Coconut Macaroons Recipes

Steps:

• Preheat oven to 150°C or 130°C fan. Line 2 baking trays with baking paper.
• Beat egg whites in a large bowl until stiff peaks form.
• Gradually beat in sugar, adding a little and beating until dissolved. Beat until firm and glossy.
• Finely grate half the chocolate and fold into egg-white mix with coconut.
• Drop generous teaspoons onto tray, allowing some space for spreading.
• Bake for 13-15 rains, until pale golden and firm. Cool on tray.
• Melt remaining chocolate and drizzle lightly over macaroons in a diagonal pattern with a teaspoon. Allow chocolate to set.

Steps:

• 1. Preheat oven to 375F. Put Paper Linings for 24 Medium size muffin pans. Set Aside.
• 2. In a bowl, cream butter/margarine and sugar until light and fluffy.
• 3. Add eggs, mix well. Blend in Flour, baking powder, dessicated coconut, condensed milk and vanilla. Bled well.
• 4. Spoon mixture to prepared cups 2/3 full and bake for about 15-20 minutes or until golden brown. Cool 10 minutes then transfer to a cooling rack.
• 5. TO MAKE THE DRIZZLE: Melt the chocolate chips in a microwave for 30 sec then stir it until it is melted and in a drizzle-like consistency. Put in a sandwich bag and then cut the corner into a small hole and start drizzling the macaroons (make sure the macaroons are completely cooled). ENJOY!

Steps:

• Mix oats, coconut, and cocoa powder together in a bowl.
• Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
• Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.