Chocolate Coconut Macaroon Ice Cream Food

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.

CHOCOLATE MACAROONS II

Steps:

• To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
• To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
• Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
• Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
• Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

OATMEAL CHOCOLATE COCONUT MACAROONS

Steps:

• Mix oats, coconut, and cocoa powder together in a bowl.
• Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
• Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

CHOCOLATE-DIPPED COCONUT MACAROONS

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.

CHOCOLATE DIPPED COCONUT MACAROONS

Steps:

• Heat the oven to 350°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 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 MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Line sheet pans with parchment. Melt the chocolate in a double boiler.
• Beat the egg whites in a standing mixer to soft peaks. Gradually add the sugar and beat on high speed to stiff peaks. Mix in the vanilla. Turn the mixer down and slowly incorporate the melted chocolate.
• Pour chocolate mixture in a large bowl. Fold in the coconut. Use a 4-ounce ice cream scoop to portion onto the sheet pans.
• Bake for about 25 minutes. Do not to overbake them!

CHOCOLATE COCONUT MACAROON PIES

Steps:

• Heat the oven to 350 degrees F.
• Mix the sugar, egg whites, and coconut together. Put a spoonful in each of 24 mini-muffin cups or individual tart molds. Press the dough into the molds to make little cups, with sides and a well for holding the chocolate filling. Bake until golden, about 30 minutes. Let cool completely in the pans, then gently remove.
• To make the filling, place the chopped chocolate in a small bowl. Heat the cream in a small saucepan just until boiling, then pour it over the chocolate and let it sit 1 minute then whisk gently to till glossy to melt the chocolate completely.
• Fill the tarts by pouring in the warm chocolate filling. Sprinkle a few pieces of chopped almond in the center of each tart while they're still warm. Let set at room temperature at least 1 hour before serving, and serve them the same day they are made.

CHOCOLATE-DIPPED COCONUT MACAROONS

Steps:

• In a heavy saucepan stir together the egg whites, the sugar, the salt, the vanilla, and the coconut, sift in the flour, and stir the mixture until it is combined well. Cook the mixture over moderate heat, stirring constantly, for 5 minutes, increase the heat to moderately high, and cook the mixture, stirring constantly, for 3 to 5 minutes more, or until it is thickened and begins to pull away from the bottom and side of the pan. Transfer the mixture to a bowl, let it cool slightly, and chill it, its surface covered with plastic wrap, until it is just cold. Drop heaping teaspoons of the dough 2 inches apart onto buttered baking sheets and bake the macaroons in batches in the middle of a preheated 300°F. oven for 20 to 25 minutes, or until they are pale golden. Transfer the macaroons to a rack and let them cool.
• In a small metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the heat, and dip the macaroons, 1 at a time, into the chocolate, coating them halfway and letting any excess drip off. Transfer the macaroons as they are dipped to a foil-lined tray and chill them for 30 minutes to 1 hour, or until the chocolate is set. The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days. (If the macaroons are made in advance, let them stand at room temperature for 20 minutes before serving.)

MACAROON ICE CREAM TORTE

Steps:

• Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers., Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.

COCONUT MACAROON ICE CREAM (BISCUIT TORTONI)

Steps:

• Boil sugar and water together to form a syrup which spins a thread when dropped from the tip of a spoon.
• Beat egg yolks well; add syrup slowly, beating eggs during addition.
• Cook for 5 min.
• in double boiler.
• Remove from heat and beat well.
• Add the 1 c.
• macaroons and cool.
• Whip the cream and fold into cooled egg mixture.
• Fold in vanilla.
• Spread in a shallow container and top with the powdered macaroons to give a brown crust appearance.
• Freeze overnight.
• Note: This cannot be made in any kind of ice cream machine; the texture will be ruined.

ORANGE COCONUT MACAROONS DRIZZLED IN CHOCOLATE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Mix flaked coconut, sweetened condensed milk, orange juice, orange zest, and vanilla extract together in a large bowl.
• Place egg whites and salt in a large bowl; beat with an electric mixer until stiff peaks form. Fold into the coconut mixture. Drop tablespoonfuls of the mixture onto the lined baking sheets.
• Bake in the preheated oven until golden brown, about 30 minutes. Transfer to a wire rack to cool.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 90 seconds.
• Dip the bottom of the cooled macaroons into the melted chocolate and set back on the parchment paper. Drizzle remaining chocolate on top. Cool until chocolate hardens, about 10 minutes.

CHOCOLATE-DIPPED COCONUT MACAROONS (GREAT FOR PASSOVER)

Steps:

• Preheat the oven to 350°F Lightly grease a baking sheet, or line with parchment.
• In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
• Add the coconut milk powder, stirring to combine.
• Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here.
• For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce.
• You can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them.
• Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top.
• Remove from the oven, and cool completely on the baking sheet.
• To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.
• Dip half of each cooled macaroon into the chocolate.
• Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving.
• To store, place in one layer in a closed container.
• They'll keep for 2 or 3 days, but will gradually become less moist as they sit.

COCONUT-MACAROON AND LEMON ICE CREAM SANDWICHES

Steps:

• Bring cream, 1/2 cup sugar, and zest to a simmer in a heavy medium saucepan over medium heat, stirring until sugar is dissolved.
• Whisk together yolks and remaining cup sugar in a bowl, then slowly add cream mixture, whisking to combine. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard is thickened slightly and registers 175°F on an instant-read thermometer (do not let boil). Immediately strain thourough a fine-mesh sieve into a metal bowl and quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes.
• Churn mixture in an ice cream maker until partially frozen, 15 to 20 minutes, then, still churning, add lemon juice in a slow stream and continue to churn until frozen, about 10 minutes.
• While ice cream is churning, line bottom of a 13- by 9-inch baking pan with parchment paper and chill in freezer.
• Spread ice cream evenly in pan, then freeze, uncovered, until firm, at least 2 hours.
• Preheat oven to 325°F with racks in upper and lower thirds. Lightly butter 2 large baking sheets, then line with parchment. Butter and flour parchment, knocking off excess flour.
• Stir together egg whites, sugar, vanilla, and salt in a bowl, then stir in coconut.
• Spread level tablespoons of coconut mixture into 3-inch rounds, 1 inch apart, on parchment-lined sheets.
• Bake macaroons, switching position of sheets halfway thourough baking, until golden in spots and around edges, 20 to 30 minutes.
• Cool on sheets on racks until firm, about 10 minutes, then remove from parchment with a metal spatula and cool completely, upside down, directly on racks.
• Using 3-inch cutter, cut out 9 rounds from ice cream, and, lifting with metal spatula, sandwich ice cream between macaroons. Freeze until ice cream is firm again, at least 1 hour. (You may have to assemble sandwiches in stages if ice cream gets too soft.) Once firm, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

STOVETOP CHOCOLATE COCONUT MACAROONS

Steps:

• Line a baking sheet with waxed paper.
• Heat butter in a large saucepan over medium heat; stir in sugar, milk, cocoa powder, and salt. Bring mixture to a boil until sugar dissolves, 7 to 8 minutes. Do not stir while boiling. Remove saucepan from heat; stir in oats, coconut, and vanilla extract.
• Drop coconut mixture by spoonfuls onto prepared baking sheet. Refrigerate until set, at least 1 hour.

COCONUT MACAROONS WITH A CHOCOLATE TOPPING

Steps:

• Preheat oven to 160°C Line a big tray with baking paper.
• Place egg whites in a bowl and beat with an electric beater until soft peaks form.
• Add the sugar slowly and continue beating till mixture appears thick and shiny and the sugar is completely dissovled.
• Add the grated rind and beat till it is just mixed.
• Add the coconut and the cornflour and stir with a metal spoon till they are just incorporated well into the mixture.
• (DO not stir too much) Drop one heaped teaspoonful of the mixture onto the tray about 3-4 cms from each other and bake on the top shelf for 15-20 minutes or till the top is light golden in colour.
• Cool macaroons and then dip half into the melted chocolate.
• Allow the chocolate to set before serving.

TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON

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.

MACAROON ICE CREAM CAKE

Steps:

• Heat oven to 350ºF.
• Remove rim from 9-inch springform pan; cover bottom with parchment paper. Combine 1 pkg. coconut, sugar, flour and egg whites. Stir in 1 oz. finely chopped chocolate; press onto bottom of springform pan. Bake 20 min. or until center of crust is dry and edge is golden brown; cool completely. Meanwhile, spread remaining coconut onto bottom of 15x10x1-inch pan. Bake 10 to 12 min. or until golden brown, stirring occasionally. Cool completely.
• Reserve 2 Tbsp. toasted coconut; place remaining toasted coconut in large bowl. Finely chop 2-1/2 oz. of the remaining chocolate. Add with ice cream to coconut in bowl; mix well. Attach rim to bottom of springform pan. Spoon ice cream mixture over crust. Freeze 4 hours or until firm.
• Melt remaining 1/2 oz. chocolate; drizzle over dessert just before serving. Sprinkle with reserved coconut.