Chocolate Chip Macaroons Food

EASY CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350.
• Mix together all the ingredients until well combined. Drop 24 heaping tablespoons onto 2 cookie sheets.
• Bake for 25-35 minutes or until the edges are golden and the cookies are slightly firm to the touch.
• Melt the chocolate chips and coconut oil in the microwave stirring every 20 seconds. When they are mostly melted stop and just stir until smooth. Drizzle over the cooled cookies.

CHOCOLATE CHIP MACAROONS

Steps:

• Step 1: Preheat oven to 350 F. Line a baking tray with parchment paper.
• Step 2: In a large bowl, combine 14 ounces shredded coconut, 1 can (14 ounces) sweetened condensed milk, 1/4 cup flour, 1 teaspoon vanilla and 1/2 cup dark chocolate chips. Mix well.
• Step 3: Scoop about 1 tablespoon of dough (or more if you would like a larger macaroon) and roll it into a ball, then place on the parchment-lined baking tray. Scoop and roll the remainder of the dough. Bake for 15 minutes. Keep an eye on them to make sure they don't burn!

CHOCOLATE CHIP COCONUT MACAROON RECIPE

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!!

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 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.

COCONUT-CHOCOLATE MACAROONS

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.

PEANUT BUTTER CHOCOLATE CHIP MACAROONS

Steps:

• Preheat the oven to 325°F (163°C). 2
• . Combine the coconut, sweetened condensed milk, peanut butter, chocolate chips, peanut butter chips and vanilla extract in a large bowl. Set aside.
• . Add the egg whites and salt to a large mixer bowl and whip on high speed with the whisk attachment until they reach stiff peaks.
• . Carefully fold the egg whites into the coconut mixture. The coconut mixture will be fairly thick, so be patient as you gently work the egg whites into the mixture.
• . Drop rounded tablespoons of the coconut mixture onto a cookie sheet lined with parchment paper or a silicone baking mat.
• . Bake for 18-20 minutes, until lightly brown around the edges. Allow to cool.
• . Melt the chocolate almond bark according to the instructions on the package.
• . Drizzle the melted chocolate over the tops of the cookies and allow to dry completely.
• . Store in an airtight container at room temperature.

CHOCOLATE CHIP COCONUT MACAROONS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Whisk the egg whites until soft peaks form, slowly add the sugar and whip to full peak. With the mixer running on low, add the salt and vanilla to the egg whites. Fold the coconut into the egg whites, making sure to break up any clumps. Fold in the chocolate chips.
• Scoop the dough into 1 1/2" balls using a small cookie scoop or soup spoon.
• Bake for 10 minutes and then slide a second pan under the cookies to keep the bottoms from over-browning. Bake another 10 minutes until lightly golden brown and the cookies bounce back when you squeeze gently.
• Transfer the parchment with the cookies to a cooling rack.

CHOCOLATE CHIP MACAROONS

Steps:

• Preheat oven to 325°F. Line a baking sheet with parchment paper.
• Whisk together egg whites, Splenda Brown Sugar Blend, almond extract, and salt until frothy. Add coconut and mini chocolate chips, mixing until chocolate chips are evenly distributed.
• Scoop batter onto baking sheet using a small ice cream scoop or tablespoon, placing portions 2" apart.
• Bake for 20-30 minutes or until golden brown, rotating baking sheet halfway through baking time to ensure even browning.
• Transfer macaroons to a cooling rack and cool completely.

CHOCOLATE MACAROONS

Steps:

• Freeze the almonds for 30 minutes, preheat the oven to 325 degrees and line 2 baking sheets with baking parchment
• In a food processor, combine the almonds and the confectioners sugar and pulse on and off for 40 seconds, or until powdery. Add the cocoa powder and pulse very briefly just to mix.
• In a large mixing bowl, beat the egg whites to very soft peaks and beat in the granulated sugar until the mixture is glossy, 1 minute, more. Sieve the almond-cocoa mixture over the egg whites and gently fold it in, being careful not to crush too much air out of the egg whites. Using a piping bag fitted with a 1/2-inch plain tip, pipe 1 1/2-inch circles of the mixture onto the parchment-lined baking sheets. Very gently poke a whole almond into the top of each one. Bake in the oven for 25 to 30 minutes, or until firm, turning the pans around halfway through the cooking time to cook them evenly. Transfer the sheets of paper onto damp tea towels and let stand for 5 minutes, then peel the macaroons off and finish cooling them on a rack. Serve at room temperature or store in an airtight tin, layered with sheets of waxed paper, for up to 2 weeks.

CHOCOLATE CHIP MACAROON ANGEL FOOD

Steps:

• Heat oven to 375°F.
• Combine powdered sugar and cake flour in bowl; set aside.
• Beat egg whites and cream of tartar in another bowl at medium speed until foamy. Beat at high speed, gradually adding sugar, 2 tablespoons at a time. Continue beating, adding almond extract, vanilla, salt and scraping bowl often, 6-8 minutes or until stiff and glossy. Gradually stir flour mixture, 1/4 cup at a time, into egg mixture just until flour mixture disappears. Gently stir in chocolate chips and 1/2 cup coconut.
• Gently spoon batter into ungreased 10-inch tube pan. Cut gently through batter with metal spatula. Bake 30-35 minutes or until cracks feel dry and top springs back when touched lightly. Invert pan on heat-proof funnel or bottle; cool 90 minutes. Remove from pan. Decrumb cake with fingertips.
• Place cake on serving plate. Pipe top and around bottom of cake with sweetened whipped cream; sprinkle with toasted coconut.

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 RECIPE

Steps:

• Preheat oven to 350 degrees F Line a baking sheet with parchment paper Pour sweetened condensed milk into a medium size bowl. Add the vanilla extract and the salt. Stir to combine. Add the shredded coconut. Stir to combine thoroughly. Stir in the semi-sweet chocolate chips. Using and small ice-cream scoop or two spoons, place a heaping teaspoon of the coconut mixture onto the parchment lined baking sheet about two inches apart. Using the back of a spoon, press each cookie down slightly. Bake for about 10 minutes or until lightly browned. Remove from oven, but leave the cookies on the sheet to rest for about two minutes, before placing on wire rack to cool. If you try to move them right away they'll fall apart. Enjoy when completely cooled! I prefer them the next day, after they've had a chance to set. Note: These cookies store well, but you cannot freeze them. I store them in single layers in an airtight container, with parchment paper between each layer. (See my video) They look lovely and make a beautiful addition to your holiday dessert table and are wonderful on a cookie gift try, as they do not crumble easily. People ask me for them every year. I hope your enjoy them!

POMEGRANATE CHOCOLATE CHIP MACAROONS

Steps:

• For the pomegranate reduction: In a small saucepan, combine the pomegranate juice, peeled orange zest, cinnamon stick, star anise and cloves. Set over medium heat, bring to a low simmer and reduce to 1/2 cup. This will take 10 to 15 minutes; keep pouring the liquid into a measuring cup to check the amount. Discard the orange peel and spices and allow the liquid to cool to room temperature; set aside.
• For the macaroons: Heat the oven to 325 degrees F. Lightly grease two sheet pans with cooking spray.
• In a medium bowl, combine the reduced pomegranate juice with the coconut, sugar, egg whites, chocolate chips, flour, grated orange zest, vanilla paste and salt. Mix with your hands, squeezing the mixture to completely combine.
• Shape the mixture into 16 large pyramids, pressing the mixture tightly together. Bake on the prepared sheet pans until the edges are golden brown, about 20 minutes. Remove immediately from the sheet pans and let cool to room temperature.
• Store the macaroons in an airtight container at room temperature for up to 1 week.

CHOCOLATE CHIP COCONUT MACAROONS RECIPE

Steps:

• Preheat oven to 325 degrees F. Place parchment paper on a baking sheet.
• Place 1 cup of chocolate chips in microwave-safe bowl; microwave on medium-low setting until melted, stirring occasionally. Set aside until cooled just to room temperature.
• Using electric hand mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy.
• Using a rubber spatula, fold in melted chocolate and coconut, then remaining 1/3 cup of chocolate chips.
• Use a 1" cookie scoop to place batter onto prepared baking sheet.
• Bake cookies for 20 minutes, reversing baking sheets halfway through baking process. Cookies should look a bit dry and cracked when done. Transfer to wire rack to cool cookies completely.

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally. Cool just to room temperature.
• Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
• Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer. Cool cookies on sheets on racks. Store airtight at room temperature up to 2 days.

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 CHIP MACAROONS

Steps:

• Preheat oven to 200 degrees F.
• Line a cookie sheet with parchment paper or a silicone baking mat.
• Add the coconut, almond flour, maple syrup, coconut oil and vanilla extract to a food processor. Pulse until well blended and the mixture starts to clump. Gently fold in the chocolate chips with a spoon.
• Using a one inch cookie scoop, pack the mixture into the scoop and place cookie on cookie sheet. Bake in oven for 10 minutes. Turn off oven but leave the cookies inside for 15 additional minutes.
• Remove from oven and let cool completely. Store them in an airtight container in the fridge for up to 10 days.