Chocolate Dipped Coconut Macaroons Great For Passover Food

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-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.

CHEWY COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
• In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
• Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

CHOCOLATE DIPPED COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees.
• Mix sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
• Drop the dough about 2 inches apart onto coated cookie sheet. Form the cookies moistening your hands with water as necessary to prevent sticking.
• Bake 22 - 25 minutes until lightly golden on top.
• Cool the cookies on the baking sheets until slightly set, about 5 minutes; remove to a wire rack with a metal spatula.
• Cool cookies to room temperature 40 minutes.
• Combine ingredients for chocolate dipping sauce. Heat in microwave in medium temperature, remove and stir until chocolate is smooth.
• Dip each macaroon 1/2 inch into chocolate sauce. Place on cookie sheet with wax paper.
• Refrigerate the macaroons until the chocolate sets about one hour before serving.

PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
• In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts.
• With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks.
• Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny.
• Dip bottoms of macaroons in chocolate.

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.