Chocolate Drizzle Coconut Macaroons Food

CHOCOLATE-DRIZZLE COCONUT MACAROONS

Chocolate-Drizzle Coconut Macaroons image

This recipe is from a special on allergy-free food. It is Gluten free, Wheat free, Dairy free, Nut free and soy free. It is from Coles Autumn Magazine 2010. The cost per serve is AU$0.25

Provided by AlisVolatPropriis

Categories Drop Cookies

Time 30m

Yield 28-30 macaroons

Number Of Ingredients 4

Ingredients

2 egg whites
1/2 cup caster sugar
100 g dairy free chocolate
2 cups shredded coconut

Steps:

Preheat oven to 150°C or 130°C fan. Line 2 baking trays with baking paper.
Beat egg whites in a large bowl until stiff peaks form.
Gradually beat in sugar, adding a little and beating until dissolved. Beat until firm and glossy.
Finely grate half the chocolate and fold into egg-white mix with coconut.
Drop generous teaspoons onto tray, allowing some space for spreading.
Bake for 13-15 rains, until pale golden and firm. Cool on tray.
Melt remaining chocolate and drizzle lightly over macaroons in a diagonal pattern with a teaspoon. Allow chocolate to set.

Nutrition Facts : Calories 69.1, Fat 4.5, SaturatedFat 3.4, Sodium 22.3, Carbohydrate 8, Fiber 1, Sugar 6.5, Protein 1

COCONUT MACAROONS WITH CHOCOLATE DRIZZLE RECIPE

COCONUT MACAROONS WITH CHOCOLATE DRIZZLE RECIPE image

These cookies are some of my very favorites - and this recipe is perfect because it makes a small batch for my little family. If you need to feed a crowd, it's easily doubled or tripled!

Provided by Camille Beckstrand

Categories Dessert

Time 27m

Number Of Ingredients 6

Ingredients

⅔ cup flour
1 (14 ounce) bag sweetened shredded coconut
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Steps:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or use a Silpat baking sheet .
In a large bowl, combine flour, coconut, and salt. Add the sweetened condensed milk and vanilla and stir until completely incorporated. Place bowl in the fridge and let dough sit for at least 30 minutes
Remove dough from fridge and scoop onto cookies sheets using a large spoon or a scoop (each ball of dough should be about the size of a golf ball).
Bake for 12-15 minutes in a preheated oven or until the cookies start to turn a golden color.
Remove from pans immediately and let cool.
Melt chocolate chips on stovetop or in the microwave and drizzle melted chocolate over each cookie.

Nutrition Facts : Calories 386 kcal, Carbohydrate 47 g, Protein 5 g, Fat 20 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 12 mg, Sodium 179 mg, Fiber 3 g, Sugar 38 g, ServingSize 1 serving

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