Coconut Chocolate Macaroons Food

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CHOCOLATE MACAROONS



Chocolate Macaroons image

I've been saving this since 1997 from McCall's magazine. Here are the last three recipes. Go to Chicken Soup With Matzo Balls to read more. Here is the last Macaroon recipe. Here is a few other interesting things they had in the artical. A taste of history: The seder plate...Every food represents portions of the Passover story. Zeroah, a roasted shank bone, symbolizes the lamb sacrificed on Passover eve. A roasted egg, betzah, signifies eternal life. Haroset, a mix of apples and wine, is inspired by the mortar used to build Pharaoh's cities. Horseradish is a reminder of life in slavery. Karpas, a vegetable dipped in salt water, commemorates spring. Calling all kids...The afikomen, or ceremonial matzo, is hidden at the beginning of dinner by the seder leader. A prize (usually candy or money) goes to the child who finds it. The matzo is then shared by everyone at the table.

Provided by Charlotte J

Categories     Drop Cookies

Time 20m

Yield 15 Macaroons

Number Of Ingredients 7

cooking spray
1 (7 ounce) bag sweetened flaked coconut
3 tablespoons sugar
2 large egg whites, at room temperature
2 (1 ounce) semi-sweet chocolate baking squares, melted
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
  • In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
  • On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

CHOCOLATE DIPPED PINEAPPLE-COCONUT MACAROONS



Chocolate Dipped Pineapple-Coconut Macaroons image

Sweet, tart, chocolatey and chewy - all in one cookie! We love the combination of homemade pineapple jam and bittersweet chocolate in these gluten-free macaroon thumbprints. They're perfect for your next cookie swap!

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 2 dozen macaroons

Number Of Ingredients 13

2 cups fresh pineapple chunks (about 12 ounces)
1/4 cup sugar
2 tablespoons fresh lemon juice (from 1 lemon)
Macaroons:
Nonstick cooking spray
3 large egg whites
One 14-ounce bag sweetened and shredded coconut
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Fine salt
6 ounces bittersweet chocolate, roughly chopped
1 tablespoon unsalted butter

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.

BASIC COCONUT MACAROONS



Basic Coconut Macaroons image

Provided by Food Network Kitchen

Time 40m

Yield about 30 macaroons

Number Of Ingredients 5

3 large egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 14-ounce package sweetened shredded coconut

Steps:

  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
  • Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

CHOCOLATE MACAROONS I



Chocolate Macaroons I image

Chewy coconut with the sweetness of chocolate! These macaroons are best served cold or partially frozen.

Provided by Erma Bridgeman

Categories     Desserts     Cookies     Macaroon Recipes

Yield 36

Number Of Ingredients 7

3 egg whites
1 pinch salt
¾ cup white sugar
1 ½ cups semisweet chocolate chips
2 ¼ cups shredded coconut
½ cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  • Melt chocolate over low heat and let cool.
  • In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in chocolate, coconut and nuts. Drop by teaspoonfuls about 2 inches apart on cookie sheets.
  • Bake 10 to 12 minutes. Cookies should be soft in the center.

Nutrition Facts : Calories 83.1 calories, Carbohydrate 11.2 g, Fat 4.5 g, Fiber 1 g, Protein 1 g, SaturatedFat 2.6 g, Sodium 22.9 mg, Sugar 9.8 g

OATMEAL CHOCOLATE COCONUT MACAROONS



Oatmeal Chocolate Coconut Macaroons image

No fuss, no bake, coconut, oatmeal, and chocolate cookies! One of our Christmas favorites! You can also freeze these! Enjoy!

Provided by Mama Corsilli

Categories     Desserts     Cookies     Macaroon Recipes

Time 20m

Yield 15

Number Of Ingredients 6

2 cups quick-cooking oats
1 cup shredded coconut
¼ cup unsweetened cocoa powder
2 cups white sugar
½ cup butter
½ cup milk

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.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 37.7 g, Cholesterol 16.9 mg, Fat 8.6 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 61.9 mg, Sugar 29 g

CHOCOLATE COCONUT MACAROONS



Chocolate Coconut Macaroons image

Make and share this Chocolate Coconut Macaroons recipe from Food.com.

Provided by TeksGlutes

Categories     Drop Cookies

Time 37m

Yield 20 Macaroons

Number Of Ingredients 7

4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped
3 large egg whites
1/4 cup cocoa powder
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups sweetened coconut

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.

Nutrition Facts : Calories 112.2, Fat 6.2, SaturatedFat 4.8, Sodium 69.3, Carbohydrate 15.4, Fiber 2.4, Sugar 11.5, Protein 1.8

COCONUT & CHOCOLATE MACAROONS



Coconut & chocolate macaroons image

A delicious macaroon with the tropical taste of fresh coconut

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dinner, Lunch, Snack, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 5

1 egg white
200g caster sugar
4 tbsp plain flour
200g coarsely grated fresh coconut (about 1 coconut in total)
150g bar dark chocolate , chopped

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.

Nutrition Facts : Calories 206 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

CHOCOLATE MACAROONS - NO BAKE



Chocolate Macaroons - No Bake image

Make and share this Chocolate Macaroons - No Bake recipe from Food.com.

Provided by julz654

Categories     Drop Cookies

Time 40m

Yield 45 serving(s)

Number Of Ingredients 7

6 tablespoons cocoa
1/2 cup butter
1/2 cup milk
1 1/2 cups sugar
1/2 teaspoon vanilla
3 cups oatmeal
1 cup coconut

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-DIPPED COCONUT MACAROONS



Chocolate-Dipped Coconut Macaroons image

Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

Provided by Chef John

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h5m

Yield 24

Number Of Ingredients 7

¾ cup sweetened condensed milk
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¼ teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
1 (4 ounce) bar semisweet chocolate, chopped, or to taste

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.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g

COCONUT MACAROONS



Coconut Macaroons image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

COCONUT MACAROONS



Coconut Macaroons image

Make and share this Coconut Macaroons recipe from Food.com.

Provided by southern chef in lo

Categories     Dessert

Time 12m

Yield 36 macaroons

Number Of Ingredients 4

3 cups coconut
3/4 cup sweetened condensed milk
1 teaspoon vanilla
3/4 cup chocolate chips

Steps:

  • Preheat oven 350°F.
  • Combine the coconut and the milk, stir in the vanilla, and chocolate chips; mix well.
  • Drop by teaspoonfuls 1 inch apart on greased cookie sheet.
  • Bake 10 minutes or until light brown; remove at once and cool.

COCONUT-CHOCOLATE MACAROONS



Coconut-Chocolate Macaroons image

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 15

Number Of Ingredients 7

1 large egg white
2 tablespoons honey
1/4 teaspoon pure vanilla extract
Grated zest of 1 lemon
1/8 teaspoon coarse salt
1 1/2 cups finely shredded unsweetened coconut
2 ounces dark chocolate (at least 70 percent cacao), melted

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.

Nutrition Facts : Calories 97 g, Cholesterol 14 g, Fat 8 g, Fiber 1 g, Protein 1 g, SaturatedFat 6 g

CHOCOLATE COCONUT MACAROONS



Chocolate Coconut Macaroons image

Simple chocolate coconut macaroons that you can whip up in under 30 minutes. The perfect recipe for a Passover or Easter treat. Vegan and gluten-free.

Provided by Brittany Mullins

Categories     Dessert

Number Of Ingredients 8

1 cup unsweetened fine shredded/desiccated coconut (see note)
1/2 cup almond flour
1/4 cup pure maple syrup
3 Tablespoons melted coconut oil
2 Tablespoons cocoa powder
1/2 teaspoon vanilla
1/8 teaspoon sea salt
1/4 cup dairy-free chocolate chips + coconut oil (if needed)

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.

Nutrition Facts : ServingSize 1 macaroon, Calories 135 kcal, Sugar 6 g, Fat 11 g, Carbohydrate 9 g, Fiber 2 g, Protein 2 g

BAKED CHOCOLATE COCONUT MACAROONS



Baked Chocolate Coconut Macaroons image

Make and share this Baked Chocolate Coconut Macaroons recipe from Food.com.

Provided by breezermom

Categories     Drop Cookies

Time 28m

Yield 3 dozen

Number Of Ingredients 6

1 cup semisweet chocolate morsel (6 oz)
1 cup flaked coconut
1/2 cup pecans, finely chopped
2 egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • Place the chocolate in the top of a double boiler; bring water to a boil. Reduce the heat to low; cook until the chocolate melts. Let it cool to room temperature. Stir in coconut and pecans.
  • Beat the egg whites and salt at the high speed of an electric mixer until foamy. Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Fold the egg white mixture into the chocolate mixture.
  • Drop by heaping teaspoonfuls onto cookie sheets lined with aluminum foil or parchment paper. Bake at 350 degrees for 10 minutes. Remove the cookies to wire racks, and let cool completely.

Nutrition Facts : Calories 688.1, Fat 35.9, SaturatedFat 17.4, Cholesterol 1.7, Sodium 312.5, Carbohydrate 88.1, Fiber 8.3, Sugar 74.6, Protein 7.5

CHOCOLATE-DIPPED COCONUT MACAROONS



Chocolate-Dipped Coconut Macaroons image

Chocolate-Dipped Coconut Macaroons

Provided by Gina Marie Miraglia Eriquez

Time 2h5m

Number Of Ingredients 7

1 14-ounce package sweetened shredded coconut (about 5 cups)
4 large egg whites
0.67 cups sugar
0.33 cup all-purpose flour, spooned and leveled
0.25 teaspoon kosher salt
0.5 teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

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.

Nutrition Facts : Calories 112 kcal, Carbohydrate 14 g, Protein 1 g, SaturatedFat 5 g, Sodium 54 mg, Sugar 11 g, Fat 7 g, UnsaturatedFat 0 g

CHOCOLATE DIPPED COCONUT MACAROONS



Chocolate Dipped Coconut Macaroons image

Provided by Food Network

Categories     dessert

Time 25m

Yield 20 servings

Number Of Ingredients 4

Heaping 3/4 cup sugar
Scant 1/2 cup egg whites (from about 3 eggs)
3/4 pound (scant 2 1/2 cups) sweetened desiccated or flaked coconut (not shredded)
4 ounces semisweet chocolate, melted

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.

PERFECT COCONUT MACAROONS



Perfect Coconut Macaroons image

After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.

Provided by circoit

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h20m

Yield 18

Number Of Ingredients 8

1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
8 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line a baking sheet with parchment paper.
  • Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
  • Beat egg whites in a bowl until soft peaks form.
  • Fold coconut mixture into egg whites until just combined.
  • Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
  • Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
  • Line baking sheet with new piece of parchment paper.
  • Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g

CHOCOLATE-COCONUT MACAROONS



Chocolate-Coconut Macaroons image

Provided by Food Network

Categories     dessert

Time 40m

Yield 24 macaroons

Number Of Ingredients 5

2 cups unsweetened coconut flakes
2 egg whites
1/2 teaspoon coconut extract
1 cup confectioners' sugar
2 ounces semisweet chocolate

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.

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  • Mix all ingredients listed in a large bowl until well combined. But if you live in a warm, humid climate, mix the chcoolate chips into the dough after it's formed so the chips don't melt.
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Servings 20
Calories 86 per serving
  • Beat egg whites with a mixer at high speed 1 minute or until soft peaks form. Reduce mixer speed to low, add vanilla, and slowly spoon in sugar mixture. Gently fold in coconut, 1 cup at a time.
  • Drop batter by heaping tablespoonfuls onto prepared pans about 1 inch apart. Bake at 325° for 22 minutes. Cool completely on pan.


VEGAN CHOCOLATE MACAROONS - RUNNING ON REAL FOOD
Instructions. Place the pitted dates in a bowl and cover with hot water. Soak for 15 minutes. Before draining, reserve 2 tbsp of the soaking water and set aside.
From runningonrealfood.com
5/5 (8)
Total Time 42 mins
Category Dessert
Calories 125 per serving
  • Place the pitted dates in a bowl and cover with hot water. Soak for 15 minutes. Before draining, reserve 2 tbsp of the soaking water and set aside. Drain the dates well. Squeezing off any excess water. It’s okay if they remain wet just make use any excess was has drained off.
  • While the dates are soaking, add the cashews and coconut to a food processor. Blend until it has a pasty, oily consistency. This make take a few minutes. You should almost be able to pinch it between your fingers.
  • Add the vanilla, soaked dates plus 1 tbsp of soaking water you reserved, salt and cocoa powder. Blend until you have a crumbly and oily but somewhat sticky dough. If needed, add up to another tbsp of the soaking water. You don’t want it overly wet but it should easily stick together.


CHOCOLATE COCONUT MACAROONS | RECIPES
Heat oven to 350°F. Line cookie sheet with parchment paper or generously grease. 2. Melt butter in large microwave-safe bowl. Add cocoa, stirring until blended. Stir in …
From hersheyland.com
Servings 30
Total Time 1 hr
  • Melt butter in large microwave-safe bowl. Add cocoa, stirring until blended. Stir in sweetened condensed milk. Add coconut and vanilla; stir until blended. Drop by rounded teaspoons onto prepared cookie sheet.
  • Bake 12 to 14 minutes or until set. Do not over bake. Immediately remove from cookie sheet to wire rack. (Macaroons will stick if allowed to cool on cookie sheet). Cool completely.


COCONUT MACAROONS RECIPE | FOOD & WINE
Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift …
From foodandwine.com
4/5
Total Time 1 hr
Servings 40
  • Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
  • Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely.
  • Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.


RAW CHOCOLATE COCONUT MACAROONS RECIPE - EATING VIBRANTLY
Mix coconut butter, agave, cacao powder, vanilla vodka and salt in a large bowl. Add 2 cups of finely shredded coconut and mix well. Scoop small tablespoons of mix onto a …
From eatingvibrantly.com
Reviews 13
Category Dessert
Cuisine Paleo, Raw, Vegan
Total Time 24 hrs 20 mins
  • Process 2¾ cups of shredded coconut in your food processor until it is completely smooth and creamy. Stop often to scrape down the sides.


EASY CHOCOLATE COCONUT MACAROONS RECIPE - SELF PROCLAIMED ...
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine blend coconut, sugar, flour, baking powder, almond extract, and salt until …
From selfproclaimedfoodie.com
5/5 (4)
Total Time 40 mins
Category Dessert
Calories 199 per serving
  • In a large bowl, combine blend coconut, sugar, flour, baking powder, almond extract, and salt until combined.
  • Separately, beat egg whites in a bowl of stand mixer until soft peaks form. Fold coconut mixture into egg whites until just combined.
  • Roll spoonfuls of coconut mixture between palms to golf ball size cookies and then arrange on the prepared baking sheet.


CHOCOLATE COCONUT MACAROONS - FOODESS.COM
Macaroons get a bad rap sometimes because many versions are dry and crumbly and generally not awesome. But these moist chocolate coconut macaroons are a far cry …
From foodess.com
Cuisine Canadian
Category Dessert
Servings 20
Total Time 22 mins
  • Melt chocolate in a large microwave-safe bowl on 50% power for 2 minutes. Let stand 5 minutes, then stir to finish melting. Return to microwave at 50% power for 30 seconds if needed. (Alternatively, melt chocolate in a heat-proof bowl over a saucepan of simmering water.)
  • Stir in remaining ingredients, using your hands if needed. Mound onto parchment-lined cookie sheets by heaping tablespoonfuls. Bake for 12-15 minutes, until just set (a few cracks, slightly matte in appearance but still very soft). Let cool completely on pan before trying to move - they will firm up as they sit.


CHOCOLATE COCONUT MACAROONS - LORD BYRON'S KITCHEN
In a large, microwave-safe bowl, add the chocolate chips (not the white chocolate chips) and the coconut oil. Microwave on low heat in 10 second increments, stirring between …
From lordbyronskitchen.com
3/5 (15)
Total Time 2 hrs 15 mins
Category Dessert
Calories 125 per serving
  • In a large, microwave-safe bowl, add the chocolate chips (not the white chocolate chips) and the coconut oil.
  • Microwave on low heat in 10 second increments, stirring between each increment, until the mixture is smooth and lump-free.


CHOCOLATE COCONUT MACAROONS RECIPE (VIDEO) - TATYANAS ...
In a large bowl, combine sweetened condensed milk with coconut, vanilla and salt. If you want your macaroons to be sweeter, use sweetened coconut flakes. Stir to coat coconut evenly. Place egg whites into mixer bowl and whisk until medium peaks form. Gently fold egg whites into coconut mixture, doing so in small batches.
From tatyanaseverydayfood.com
Reviews 13
Servings 12
Cuisine French, Italian/French
Category Dessert


CHOCOLATE COCONUT MACAROONS - RECIPES FOR REPAIR
Add the coconut and stir with a spoon until it’s well incorporated into the chocolate mixture. Line a cookie sheet with parchment paper. Scoop the mixture into balls using a small ice cream scoop or serving spoon. Place the chopped nuts on a flat plate. Roll each ball in the nuts until well coated. Place each macaroon on the parchment lined ...
From recipesforrepair.com
Servings 10
Estimated Reading Time 1 min
Category Phase 4 • Desserts
Total Time 40 mins


CHOCOLATE COCONUT MACAROONS - CUT COOKING
Chocolate Coconut Macaroons Recipe by cutcooking Course: Dessert Cuisine: Canadian Difficulty: Easy. Servings. 2. Dozen. Prep time. 15. minutes. The song of spring is here! These chocolaty, coconut robin’s nests will lift anyone’s spirits. Topped with your favorite little eggs, they’re the perfect treat for Easter. Ingredients. 2 1/2 cups gluten-free quick oats. 11/2 …
From cutcooking.com
Cuisine Canadian
Category Dessert
Servings 24
Estimated Reading Time 6 mins


COCONUT MACAROONS DIPPED IN CHOCOLATE | ITALIAN FOOD FOREVER
Instructions. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a large bowl, stir together the flour, coconut, and salt. Stir in the sweetened condensed milk and extract and continue to stir until well mixed. Drop the batter by heaping tablespoons onto prepared cookie sheets. Bake for about 11 minutes, or until the ...
From italianfoodforever.com
Servings 24
Total Time 26 mins
Category Cookies
Calories 133 per serving


COCONUT MACAROONS - READER'S DIGEST
Lightly grease 2 baking sheets. In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar, beating after each addition until peaks are glossy. Fold in coconut and nuts. With wet hands, roll tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until lightly golden.
From readersdigest.ca
Servings 35
Estimated Reading Time 40 secs
Category Cookies
Total Time 40 mins


CHOCOLATE COCONUT MACAROONS RECIPE - THE SPRUCE EATS
Red Coconut Macaroons: Use white chocolate, add 1/4 cup of dried cherries or cranberries, and a few drops of red food coloring. Mix into the chocolate-coconut mixture before baking. For a Christmas macaroon, split the mixture into two bowls and color half with red and half with green. Drop 1/2 teaspoon of each color batter on the baking sheet next to each other, …
From thespruceeats.com
4.1/5 (90)
Total Time 22 mins
Category Dessert
Calories 92 per serving


10 BEST CHOCOLATE MACAROONS WITHOUT COCONUT RECIPES | YUMMLY
Chocolate Macaroons without Coconut Recipes 160,135 Recipes. Last updated Jan 21, 2022. This search takes into account your taste preferences. 160,135 suggested recipes. Cinnamon Chocolate Macaroons McCormick. sugar, semi sweet baking chocolate, water, slivered almonds, cloves and 2 more. Chocolate Macaroons Damn Delicious. granulated sugar, …
From yummly.com


10 BEST CHOCOLATE COCONUT MACAROONS COCOA POWDER RECIPES ...
Vegan Chocolate Coconut Macaroons Vegan Baking Community. milk, salt, flour, cocoa powder, shredded coconut, sugar, brown rice syrup and 1 more.
From yummly.com


21 BEST BEST COCONUT MACAROONS – BEST ROUND UP RECIPE ...
15. Chocolate macaroon cake. Best Best Coconut Macaroons from Chocolate macaroon cake. Source Image: www.pinterest.com. Visit this site for details: www.pinterest.com. While the macaroni is cooking, make the cheese sauce. Melt the butter in a medium sized frying pan on a low warm. When the butter is frothing, stir as well as add the flour till ...
From galapagosincentives.com


RAW CHOCOLATE COCONUT MACAROONS | NUTRITION REFINED
These chocolate coconut macaroons are a copycat recipe for Hail Merry Dark Chocolate Bites. Hail Merry is a great company that believes in consuming foods as close to their natural state as possible. It is most known for its raw snacks and desserts including tarts, cups, and bites. I essentially went off the back of the Hail Merry Dark Chocolate Bites to make these macaroons.
From nutritionrefined.com


DOUBLE COCONUT CHOCOLATE MACAROONS - REFORM JUDAISM
Double Coconut Chocolate Macaroons. Tina Wasserman. Recipe by. Tina Wasserman . This recipe is featured in Tina Wasserman's newest book, Entree to Judaism for Families, filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding. Macaroons - cookies …
From reformjudaism.org


FOOD WISHES VIDEO RECIPES: CHOCOLATE-DIPPED COCONUT ...
Ingredients for about 24 Chocolate-Dipped Coconut Macaroons: 3/4 cup sweetened condensed milk. 1/4 teaspoon almond extract. 1 1/2 teaspoons vanilla. 1/4 teaspoon fine salt. 1 large egg white. 3 cups shredded unsweetened coconut. - Bake at 350 F. for 20 minutes, or until golden. Save.
From foodwishes.blogspot.com


DO MACAROONS HAVE COCONUT IN THEM? | LIZZIE LOVES HEALTHY
A macaroon (/maek/ru:n/[email protected]) is a little cake or cookie prepared from ground almonds (the original principal ingredient), coconut or other nuts (or even potato), sugar, and occasionally flavorings (e.g. honey, vanilla, spices), food coloring, glace cherries, jam, or a chocolate coating (or a combination of these)...
From lizzieloveshealthy.com


EASY MACAROONS COCONUT - ALL INFORMATION ABOUT HEALTHY ...
Basic Coconut Macaroons Recipe | Food Network Kitchen ... top www.foodnetwork.com. Directions Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold …
From therecipes.info


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