Chocolate Coconut Macaroons Food

COCONUT & CHOCOLATE MACAROONS

Steps:

• Heat the oven to 180C/fan 160C/gas 4. In a clean bowl, whisk the egg whites until stiff then gradually add the sugar, whisking continuously until thick and glossy. Sift in the flour, then fold into the egg whites with the coconut until completely combined.
• Using an 8cm pastry cutter, squash spoonfuls of the mixture onto a baking tray lined with non-stick baking paper or silicone plastic sheets - you may need to do this in two batches. Bake for 15-18 mins until golden around the edges and just starting to brown on top. Leave to cool, then transfer to a rack.
• While the macaroons are cooling, melt the chocolate in a microwave or over a pan of hot water and leave to cool slightly. Cover the smooth side with chocolate and leave to set in the fridge. The macaroons will keep in an airtight container for 2 days.

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.

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 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 COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
• In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate. Set aside.
• Meanwhile, in a large bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in the coconut and melted chocolate, making sure the coconut is well coated. If the mixture is too soft, refrigerate for about 30 minutes.
• Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 or until the macaroons are shiny.
• Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

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 COCONUT MACAROONS

Steps:

• Preheat oven: Preheat oven to 300°F.
• Combine ingredients: Stir together coconut, almond flour, maple syrup, coconut oil, cocoa powder, vanilla and sea salt in a medium sized bowl.
• Form macaroons: Use a Tablespoon or cookie scoop to scoop batter onto a cookie sheet lined with parchment paper.
• Bake: Bake for 20-22 minutes. Remove from oven and let cool - they will firm up as they cool so wait about 15 minutes or so before serving or dipping in chocolate.
• Melt chocolate: If adding melted chocolate, add chips to a microwave safe bowl and heat for about 30 seconds and stir. If chips aren't melted, heat for another 10 seconds or so. If the chocolate seems too thick after melting you can add a teaspoon of melted coconut oil to thin it out.
• Drizzle chocolate: Drizzle chocolate over each macaroon.
• Set: Place macaroons in the fridge/freezer for 5-10 minutes to allow the chocolate to harden. Store any leftover macaroons in the fridge for later.

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.

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.

WE'RE SWEET ON THESE ORANGE-CHOCOLATE COCONUT MACAROONS

Steps:

• Preheat the oven to 325ºF. Line a large baking sheet with parchment paper. Place the egg whites in a large bowl. Beat with an electric mixer (fitted with the whisk attachment) until soft peaks form. Stir in the coconut, honey, orange juice, orange zest, and vanilla. Roll the mixture into balls and place on the baking sheet at least 1 inch apart. Bake for 20-25 minutes, rotating the pan once halfway through, until lightly brown and set. Cool completely. Melt the chocolate in a double boiler. Dip the macaroons in the melted chocolate. (You can dip the tops, the bottoms, the sides at an angle-any way you'd like. Don't coat the entire macaroon in chocolate though.) Refrigerate for 25-30 minutes or until the chocolate sets. Store in an airtight container in the refrigerator or freezer Recipe courtesy of Paleo Mag

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.