CHOCOLATE CHIP COCONUT MACAROON RECIPE
This Chocolate Dipped Coconut Chocolate Chip Macaroon Recipe makes the most sweet and chewy dessert with only 4 ingredients
Provided by Jennifer Fishkind
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees and line cookie sheet or baking sheet with a silicon baking mat or non-stick foil or parchment paper
- Mix coconut, vanilla, condensed milk together in large mixing bowl. Add in the chocolate chips.
- Take a tablespoon size of the mixture (a cookie scooper works great for this) and roll it in a ball with your hands (see tips above recipe!) You want the balls really tight, so squeeze the mixture in your hands!
- Place each on the cookie sheet spaced apart (they will spread a bit)
- Bake about 15-20 minutes until golden brown (the baking time really depends on your oven, you don't want them to burn, so watch them carefully)
- Cool on a wire rack
- When totally cool - melt candy chocolate in a double boiler (follow your chocolates instructions) and dip the bottom and roll the bottom sides in the chocolate. Let cool for about 15 minutes in the refrigerator
- Serve and enjoy!!
Nutrition Facts : Calories 151 kcal, Carbohydrate 18 g, Protein 1 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 2 mg, Sodium 57 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
CHOCOLATE MACAROONS
I've been saving this since 1997 from McCall's magazine. Here are the last three recipes. Go to Chicken Soup With Matzo Balls to read more. Here is the last Macaroon recipe. Here is a few other interesting things they had in the artical. A taste of history: The seder plate...Every food represents portions of the Passover story. Zeroah, a roasted shank bone, symbolizes the lamb sacrificed on Passover eve. A roasted egg, betzah, signifies eternal life. Haroset, a mix of apples and wine, is inspired by the mortar used to build Pharaoh's cities. Horseradish is a reminder of life in slavery. Karpas, a vegetable dipped in salt water, commemorates spring. Calling all kids...The afikomen, or ceremonial matzo, is hidden at the beginning of dinner by the seder leader. A prize (usually candy or money) goes to the child who finds it. The matzo is then shared by everyone at the table.
Provided by Charlotte J
Categories Drop Cookies
Time 20m
Yield 15 Macaroons
Number Of Ingredients 7
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.
WHITE CHOCOLATE MACAROON COOKIES
The richness of white chocolate and coconut marry in an easy drop cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
- In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 14 g, TransFat 1/2 g
CHOCOLATE MACAROONS - NO BAKE
Make and share this Chocolate Macaroons - No Bake recipe from Food.com.
Provided by julz654
Categories Drop Cookies
Time 40m
Yield 45 serving(s)
Number Of Ingredients 7
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.
CHOCOLATE MACAROONS I
Chewy coconut with the sweetness of chocolate! These macaroons are best served cold or partially frozen.
Provided by Erma Bridgeman
Categories Desserts Cookies Macaroon Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- Melt chocolate over low heat and let cool.
- In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in chocolate, coconut and nuts. Drop by teaspoonfuls about 2 inches apart on cookie sheets.
- Bake 10 to 12 minutes. Cookies should be soft in the center.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 11.2 g, Fat 4.5 g, Fiber 1 g, Protein 1 g, SaturatedFat 2.6 g, Sodium 22.9 mg, Sugar 9.8 g
CHOCOLATE KISSED COCONUT MACAROONS
Steps:
- Preheat the oven to 350°F. Line 2 large baking sheets with a silicone baking mat or parchment paper.
- In a medium size mixing bowl, mix together the coconut, flour and salt.
- Add the sweetened condensed milk, beaten egg white and vanilla. Mix well. The mixture will be stiff.
- Use a 1 1/2-2 tablespoon cookie or ice cream scoop to divide the cookie dough leaving at least 2 inches apart on the baking pan. Bake for 16-18 minutes or until golden. (You can also drop using a tablespoon.)
- Remove from the oven and let stand on the pan for 1-2 minutes, then gently press a candy kiss into the center.
- Remove immediatley to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Carbohydrate 23 g, Protein 1 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 94 mg, Fiber 1 g, Sugar 8 g, Calories 161 kcal, UnsaturatedFat 2 g
NO BAKE CHOCOLATE COOKIES II
These chocolate macaroons taste a lot like candy.
Provided by LEZLEA52
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 16.6 g, Cholesterol 0.3 mg, Fat 3.4 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 38.8 mg, Sugar 11.7 g
CHOCOLATE KISSED COCONUT MACAROONS
Coconut and chocolate were made to be together! These are easy cookies that you can make with any variety of candy kisses.
Provided by Lisa Foote
Categories Other Snacks
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350F. Line baking sheets with parchment paper or grease well.
- 2. In a large bowl, mix together coconut, flour and salt.
- 3. Add vanilla and sweetened condensed milk. Batter will be stiff.
- 4. Drop onto cookie sheets by a tablespoon or 2 oz cookie scoop. Make sure they are rounded mounds of dough. You should have 24 cookies.
- 5. Bake 16 to 20 minutes until golden. Ovens may vary so keep an eye on them, they should be a rich golden brown when they are done.
- 6. Remove from the oven and gently press a candy kiss into the center of each cookie. Move to wire rack to cool.
HOMEMADE MACAROON KISSES
These cookies are sure to delight the coconut and chocolate lover. The combination will to be irresistible to everyone. -Ms. Lee B. Roberts, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle., Preheat oven to 350°. Shape into 1-in. balls and roll in the remaining coconut. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; sprinkle with coarse sugar. Cool on pan 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely.
Nutrition Facts : Calories 120 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 85mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
BAKED CHOCOLATE COCONUT MACAROONS
Make and share this Baked Chocolate Coconut Macaroons recipe from Food.com.
Provided by breezermom
Categories Drop Cookies
Time 28m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Place the chocolate in the top of a double boiler; bring water to a boil. Reduce the heat to low; cook until the chocolate melts. Let it cool to room temperature. Stir in coconut and pecans.
- Beat the egg whites and salt at the high speed of an electric mixer until foamy. Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Fold the egg white mixture into the chocolate mixture.
- Drop by heaping teaspoonfuls onto cookie sheets lined with aluminum foil or parchment paper. Bake at 350 degrees for 10 minutes. Remove the cookies to wire racks, and let cool completely.
Nutrition Facts : Calories 688.1, Fat 35.9, SaturatedFat 17.4, Cholesterol 1.7, Sodium 312.5, Carbohydrate 88.1, Fiber 8.3, Sugar 74.6, Protein 7.5
CHOCOLATE CANDY MACAROON COOKIES
This is a divine little treat! You can use just about any small candies, chocolate chips, or even gumdrop minis (okay, so that's not chocolate, but still yummy). Makes a great Easter treat to add to baskets or decorate a serving table. Also try this with candy bars chopped in small pieces. Where's that Snickers bar??? NOTE: Since the first review in June 2009, I have revised the recipe and it works now. :)
Provided by 2Bleu
Categories Drop Cookies
Time 15m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine flaked coconut, sweetened condensed milk, almond extract, and salt in a large mixing bowl.
- Gently fold beaten egg whites into the coconut mixture until well incorportated.
- Using your palms, surround each M&M candy piece firmly with coconut mixture.
- Place on a baking sheet lined with parchment paper.
- Alternatively, you can use greased mini muffin pans, or regular sized muffin pans for larger candy pieces. Simply fill 2/3 of the way with coconut, then push candy piece down into the center, but not all the way to the bottom. Cover with a bit more coconut mixture.
- Also, you could use an 8x8 pan, half coconut mixture, then candy pieces, then remaining coconut mixture. Bake, cool, and cut into bars.
- Bake for 12-14 minutes or until edges are very lightly browned.
COCADAS RECIPE (COCONUT MACAROONS WITH DULCE DE LECHE AND CHOCOLATE)
Cocadas are the South American version of a coconut macaroon: super sweet and crisp on the outside, soft and chewy on the inside.
Provided by Marian Blazes
Categories Dessert
Time 38m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a large bowl, whisk together the sweetened condensed milk, cornstarch, egg whites, and vanilla. Stir in the coconut until well combined.
- If the dulce de leche is cold, microwave it for a few seconds until it is softened and can be stirred easily.
- Mix the dulce de leche into the coconut mixture. The mixture will be sticky, but you should be able to mold it into rounds. Cover the mixture and chill for about 30 minutes.
- Position a rack in the center of the oven and preheat to 350 F. With a tablespoon or a small ice cream scoop, make golf ball size mounds, about 1-ounce each. With damp hands, squeeze each mound together lightly until it sticks together, then shape into a ball. Place them on a single baking sheet lined with parchment, wax paper, or a silicone baking mat.
- Bake the cocadas until they are just starting to turn golden brown, 18 to 20 minutes, rotating the tray half way through cooking time. Let cool completely.
- Place the chocolate and vegetable shortening in a heat proof bowl, and place the bowl over a pot of gently simmering water. Stir until chocolate is melted. Alternatively, microwave in short 10 to 15 second bursts, stirring between each burst, until the chocolate is smooth and melted.
- Dip each cocada into the chocolate to coat the bottom of the cookie, then return it to the baking sheet. Chill until chocolate is set. Store cocodas in an airtight container for up to one week, or freeze them for up to one month.
Nutrition Facts : Calories 289 kcal, Carbohydrate 36 g, Cholesterol 9 mg, Fiber 4 g, Protein 4 g, SaturatedFat 11 g, Sodium 170 mg, Sugar 26 g, Fat 15 g, ServingSize 20-25 cookies (6 servings), UnsaturatedFat 0 g
COCONUT MACAROONS OR MACAROON KISSES
Make and share this Coconut Macaroons or Macaroon Kisses recipe from Food.com.
Provided by Lucky.Wife
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Line baking sheet with foil grease and flour foil.
- In bowl combine all ingredients and mix well.
- Drop by rounded teaspoons onto baking sheet. Lightly flatten each wit ha spoon.
- Bake 15-17 minutes. Remove from pan (if you let them cool on pan they will stick).
- To make macaroon kisses Prepare as directed and press a solid milk chocolate candy piece in the center of each cookie while still hot.
Nutrition Facts : Calories 803.7, Fat 40.5, SaturatedFat 33.7, Cholesterol 33.7, Sodium 394.1, Carbohydrate 101.7, Fiber 4.3, Sugar 97.5, Protein 12
COCONUT MACAROON RECIPE WITH ALMONDS
Steps:
- Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
- Pour the blanched almonds into the bowl of a food processor. Pulse the almonds until finely chopped. Add half of the coconut to the food processor and pulse together with the almonds until chopped.
- Pour the coconut and almond mixture into a large mixing bowl. Add all remaining coconut, sweetened condensed milk, almond extract and vanilla. Fold together using a wooden spoon or stiff spatula until combined.
- In a separate bowl combine the egg whites and salt. Using an electric mixer beat the egg whites until medium-stiff peaks form. The egg whites should still be slightly foamy.
- Gently fold the egg whites into the coconut mixture until blended taking care not to deflate.
- Using an ice cream scoop (about 1 3/4-inch in diameter) drop packed mounds (about 45g each) of the coconut mixture onto one of the prepared baking sheets, about 1-inch apart. The cookies won't spread so no worries. Bake immediately for 22 to 27 minutes or until golden brown on the bottom and lightly brown on top. Cool completely on a wire rack then serve or decorate with chocolate.
- If adding whole almonds on top of the cookies lightly press the almond on top before baking.
Nutrition Facts : Calories 205 kcal, Carbohydrate 23 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 7 mg, Sodium 107 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 3 g, ServingSize 1 serving
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4.8/5 (47)Total Time 1 hr 46 minsCategory DessertCalories 115 per serving
- Line two baking sheets with parchment paper or silicone baking mats. You may want to trace 1-1/2" circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later.
- Sift the almond flour, powdered sugar, and cocoa powder through a fine mesh sieve, discarding any pieces of almond meal that are too large to go through. Sift a second time to make sure the ingredients are thoroughly mixed and light, then set aside.
- In a large bowl, beat the egg whites on medium speed until foamy, about 1 minute. Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whisk the egg whites and waiting 20 seconds or so between each addition.
- Once all the sugar is added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. The egg whites should create a thick, fluffy meringue that holds it's shape when you stop the mixer and lift the beaters out. If the peaks don't hold their shape well, continue to beat a bit longer, but be careful not to mix at too high of a speed or for too long, which can cause the meringue to break.
CHOCOLATE MACAROONS {A DELICIOUS COMBINATION OF …
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5/5 (1)Total Time 3 hrs 10 minsCuisine American, FrenchCalories 196 per serving
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4.5/5 (8)Total Time 40 minsCategory DessertsCalories 106 per serving
- In a large bowl, using a wooden spoon (or spatula), mix together the shredded coconut, egg whites, sugar, peppermint extract, and salt until all ingredients are well-incorporated together.
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4/5 (1)Calories 84 per servingServings 36
- Place unsweetened chocolate in a small microwave-safe bowl. Microwave at high for 1 minute or until almost melted. Remove from microwave; stir until chocolate is completely melted.
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Servings 36Total Time 1 hr 30 minsCategory Tags
- Heat oven to 300°F. Line cookie sheet with parchment paper or generously grease. Remove wrappers from candy bars; chop and set aside. Place 2 cups coconut in deep, medium bowl; set aside.
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Servings 30Total Time 2 hrsCategory Tags
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4.7/5 (6)Category Dessert, Snack, TreatCuisine American, JewishTotal Time 30 mins
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