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.
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 :
COCONUT MACAROONS
Almond extract boosts the coconut flavor of these streamlined macaroon cookies. Make them-dipped in chocolate or not-for your next holiday cookie swap.
Provided by Gina Marie Miraglia Eriquez
Time 45m
Yield Makes 4 cookies
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 300°F. Lightly brush a baking sheet with oil, then line with parchment and brush the parchment with more oil.
- Whisk together 1 large egg white, 1 tbsp. sugar, ¼ tsp. vanilla extract, ⅛ tsp. almond extract, and a pinch of salt until combined, then stir in ¾ cup coconut. Divide coconut mixture into fourths and drop in 4 mounds (about 2 inches apart) onto prepared baking sheet.
- Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from parchment.
INA'S COCONUT MACAROONS
This recipe comes from one of my many Barefoot Contessa cookbooks. I've tried many coconut macaroon recipes and this one is by far the best. For an extra special treat I have been known to dip the bottoms in bittersweet chocolate.
Provided by cookiebaker
Categories Drop Cookies
Time 50m
Yield 20 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F.
- Combine the coconut, condensed milk, and vanilla in a large bowl.
- Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
- Carefully fold the egg whites into the coconut mixture.
- Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
- Bake for 25 to 30 minutes, until golden brown.
- Cool on wire racks.
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
More about "coconut macaroons dipped in chocolate recipes"
COCONUT MACAROONS DIPPED IN CHOCOLATE | ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 24Total Time 26 minsCategory CookiesCalories 133 per serving
COCONUT MACAROON RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
CHEWY CHOCOLATE DIPPED GLUTEN-FREE COCONUT MACAROONS ...
From glutenfreefoodee.com
COCONUT MACAROON RECIPES WITH CONDENSED MILK
From therecipes.info
CHOCOLATE COCONUT MACAROONS RECIPE | THE ANTHONY KITCHEN
From theanthonykitchen.com
THE BEST COCONUT MACAROONS - MODERN HONEY
From modernhoney.com
CHOCOLATE COCONUT MACAROONS (GF, DF, PALEO) - LIVING ...
From livinghealthywithchocolate.com
CHOCOLATE-DIPPED COCONUT MACAROONS - EVERYDAY DELICIOUS
From everyday-delicious.com
COCONUT MACAROONS DIPPED IN CHOCOLATE RECIPE | SUR LA …
From surlatable.com
COCONUT MACAROONS DIPPED IN DARK CHOCOLATE - FIT FOODIE FINDS
From fitfoodiefinds.com
THE BEST CHOCOLATE-DIPPED TRIPLE COCONUT MACAROONS | COOK ...
From cooksillustrated.com
AMAZING COCONUT MACAROONS (W/ NO CONDENSED MILK ...
From fivehearthome.com
CHOCOLATE DIPPED MACAROONS • LOVE FROM THE OVEN
From lovefromtheoven.com
CHOCOLATE-DIPPED COCONUT MACAROONS RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE-DIPPED COCONUT MACAROONS - DINNER, THEN DESSERT
From dinnerthendessert.com
COCONUT MACAROONS WITH CHOCOLATE TOPPING RECIPE - ALTON BROWN
From altonbrown.com
COCONUT MACAROON COOKIES DIPPED IN CHOCOLATE RECIPE | EAT ...
From eatsmarter.com
COCONUT MACAROONS - VENTRAY RECIPES
From recipes.ventray.com
CHOCOLATE DIPPED COCONUT MACAROONS | BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
COCONUT MACAROONS {GLUTEN-FREE} TWO PEAS & THEIR POD
From twopeasandtheirpod.com
COCONUT MACAROONS RECIPE - SHUGARY SWEETS
From shugarysweets.com
COCONUT MACAROONS DIPPED IN CHOCOLATE - ALL INFORMATION ...
From therecipes.info
CHOCOLATE-DIPPED COCONUT MACAROONS | FOODIECRUSH.COM
From foodiecrush.com
COCONUT MACAROONS DIPPED IN CHOCOLATE RECIPE | EAT SMARTER USA
From eatsmarter.com
CHOCOLATE-DIPPED COCONUT MACAROONS - BROWN EYED BAKER
From browneyedbaker.com
COCONUT MACAROONS - ONCE UPON A CHEF
From onceuponachef.com
COCONUT MACAROONS RECIPE - COOKIE AND KATE
From cookieandkate.com
CHOCOLATE COCONUT MACAROONS (ONLY 6 INGREDIENTS) - NAMELY ...
From namelymarly.com
CHOCOLATE-DIPPED COCONUT MACAROONS RECIPE | REAL SIMPLE
From realsimple.com
HOMEMADE GIFT RECIPE: COCONUT MACAROONS DIPPED IN CHOCOLATE
From thekitchn.com
COCONUT MACAROONS - THE EASY RECIPE! - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
COCONUT MACAROONS DIPPED IN CHOCOLATE RECIPE - ALL ...
From therecipes.info
DARK CHOCOLATE DIPPED COCONUT MACAROONS - PASSOVER RECIPE
From toriavey.com
CHOCOLATE COCONUT MACAROONS | RECIPES
From hersheyland.com
COCONUT MACAROONS - DOWNSHIFTOLOGY
From downshiftology.com
COCONUT MACAROONS DIPPED IN CHOCOLATE - THINK TASTY
From thinktasty.com
VEGAN COCONUT MACAROONS {HEALTHY + EASY} - EATING BIRD FOOD
From eatingbirdfood.com
COCONUT MACAROONS - THE CAREFREE KITCHEN
From thecarefreekitchen.com
CHOCOLATE-DIPPED COCONUT MACAROONS RECIPE - RECIPES.NET
From recipes.net
PALEO COCONUT MACAROONS DIPPED IN CHOCOLATE | EAT WELL ...
From eatwellenjoylife.com
You'll also love