Chocolate Dipped Coconut Macaroons Food

CHOCOLATE-DIPPED COCONUT MACAROONS

Steps:

• Heat oven to 325° F.
• In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
• Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
• Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
• When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 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.

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.

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.

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 DIPPED PINEAPPLE-COCONUT MACAROONS

Steps:

• For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer. Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup). Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance.
• Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray.
• For the macaroons: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, cornstarch, vanilla and 1/4 teaspoon salt together with your hands in another large bowl. Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed. Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling). Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle. Reshape the edges of the macaroon back into a round if it cracks. Arrange about 1 inch apart on the prepared baking sheet. Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes. Let cool completely on the tray.
• Set up a cooling rack over a baking sheet. Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir. Repeat until all of the chocolate is melted and smooth. Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon. Use a fork to help lift it out of the chocolate. Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes.
• Fill each macaroon with about 1 teaspoon of the pineapple filling. Store and refrigerate in an airtight container for up to 3 days.

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.)

CHOCOLATE-DIPPED MACAROONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°., Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time., Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely., Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers.