Chocolate Dipped Coconut Macaroons. Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Mix with a spatula until mixture is sticky and holds together. In a bowl, mix coconut, sweetened condensed milk and vanilla until well-combined.
When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Remove from the oven and cool completely on a wire rack. Meanwhile, melt the chocolate in top of a double boiler or in the microwave.
Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chocolate dipped coconut macaroons. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Chocolate Dipped Coconut Macaroons is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Chocolate Dipped Coconut Macaroons is something that I have loved my whole life.
Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Mix with a spatula until mixture is sticky and holds together. In a bowl, mix coconut, sweetened condensed milk and vanilla until well-combined.
To get started with this particular recipe, we have to first prepare a few components. You can cook chocolate dipped coconut macaroons using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chocolate Dipped Coconut Macaroons:
- {Make ready 14 oz of shredded coconut (about 5 1/3 cups).
- {Take 4 of egg whites.
- {Get 2/3 cup of white sugar.
- {Make ready 6 tbs of all purpose flour.
- {Get 1 tsp of vanilla or almond extract.
- {Take 1/4 tsp of salt.
- {Prepare 1 cup of semi sweet chocolate chips.
- {Make ready 1/2 cup of dark chocolate chips.
When I started working at the sugar monkey in October, friends used to ask me to share Jennifer Reed's recipes with them because they know that Jennifer is in a very select league of pastry chefs. I chuckled at my friends and told them two things. First, I work in the office, not the kitchen; so I do not even see how the magical recipes are created. Macaroons are one of my favorite cookies, especially the chocolate dipped version.
Steps to make Chocolate Dipped Coconut Macaroons:
- Preheat oven to 325°F. Line a baking sheet with parchment paper. Spray paper lightly with cooking spray. Set aside..
- In a large bowl mix together coconut, flour, sugar, and salt. Stir in egg whites and extract until fully incorporated. Mixture should stick together and be able to form a wet ball..
- Drop by tbs onto prepared baking sheet (I fit 24 at a time). Bake 20 minutes or until edges are golden..
- Remove from oven and immediately transfer to a wire rack to cool completely..
- When cookies are cool, place chocolate chips in a microwave safe bowl. Microwave in 30 second increments until fully melted, stirring after each round..
- Dip bottoms of macaroons into chocolate. Allow some excess to drip off and place on wax paper lined baking sheet. Place in refrigerator until chocolate is set..
- Store in an airtight container. Best kept refrigerated. Pull out of fridge at least 15 minutes before serving. Enjoy!.
Whenever I find myself at a bakery, Chocolate Dipped Macaroons are usually my cookie of choice. The combination of coconut and chocolate is a classic one, and the texture is divine. You can make these a few days before you need them, but just be sure to keep them in an airtight container. However, they are best when they are fresh! QUICK PRO & READER TIPS: Directions.
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