Chocolate Chip Coconut Macaroon Food

CHOCOLATE CHIP COCONUT MACAROONS

Steps:

• Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone pad and set aside.
• In a large mixing bowl, whisk together the coconut, sugar, and chocolate chips. Set aside.
• Add the eggs, vanilla, and salt to the bowl of a stand mixer and whisk on high speed until stiff peaks form.
• Fold egg mixture into the coconut mixture as gently as possible, making sure it all gets thoroughly combined.
• Using a medium cookie scoop (about 2 tablespoon portions), divide the dough into 17 tightly-packed mounds.
• Place on the prepared baking sheet, 1" apart (these will not spread in the oven).
• Bake for 25-30 minutes until lightly golden around the edges.
• Allow to cool completely on the tray before serving or storing.

CHOCOLATE MACAROONS - NO BAKE

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 CHIP MACAROONS

Steps:

• Preheat oven to 350 degrees.
• Spray cookie sheets with non-stick spray.
• Combine coconut, chocolate chips, milk and vanilla in medium bowl; mix until well blended.
• Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets.
• Press dough gently with back of spoon to flatten slightly.
• Bake 10-12 minutes or until light golden brown.
• Let cookies cool for 1 minute before placing onto wire racks.

CHOCOLATE CHIP COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large bowl, add egg whites. Using a mixer with a whisk attachment at medium to medium-high speed, whip until soft peaks form. Add sugar, vanilla, and salt, and whip until stiff peaks form. Egg mixture should look glossy, smooth, and hold its shape when your whisk is turned upside down.
• Gently fold coconut flakes and chocolate chips into egg mixture until evenly incorporated.
• Using a medium cookie scoop, scoop coconut mixture onto prepared baking sheet about 1 inch apart. Or, form balls by hand using 1.5 tablespoons of coconut mixture.
• Bake for about 25 minutes, or until bottoms are golden brown and tops are lightly browned. Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack to finish cooling.

CHOCOLATE-COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar. Form into balls and line up on nonstick or parchment lined cookie sheet. Bake for 15 minutes and browned on the outside. Let cool. Melt chocolate in double boiler. Drizzle over macaroons with slotted spoon.

COCONUT MACAROONS

Steps:

• Preheat oven 350°F.
• Combine the coconut and the milk, stir in the vanilla, and chocolate chips; mix well.
• Drop by teaspoonfuls 1 inch apart on greased cookie sheet.
• Bake 10 minutes or until light brown; remove at once and cool.

CHOCOLATE-CHERRY-COCONUT MACAROONS

Steps:

• Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste). Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use.
• Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly.
• Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.