CHOCOLATE-DIPPED COCONUT MACAROONS
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
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
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.
OATMEAL CHOCOLATE COCONUT MACAROONS
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
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-DRIZZLE COCONUT MACAROONS
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
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
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 MACAROONS WITH A CHOCOLATE TOPPING
Yummy Yummy treat for coconut and chocolate fans taken from the Family Circle cookery encyclopedia. I like the addition of the rind in this one.
Provided by Girl from India
Categories Dessert
Time 30m
Yield 60 macaroons
Number Of Ingredients 6
Steps:
- Preheat oven to 160°C Line a big tray with baking paper.
- Place egg whites in a bowl and beat with an electric beater until soft peaks form.
- Add the sugar slowly and continue beating till mixture appears thick and shiny and the sugar is completely dissovled.
- Add the grated rind and beat till it is just mixed.
- Add the coconut and the cornflour and stir with a metal spoon till they are just incorporated well into the mixture.
- (DO not stir too much) Drop one heaped teaspoonful of the mixture onto the tray about 3-4 cms from each other and bake on the top shelf for 15-20 minutes or till the top is light golden in colour.
- Cool macaroons and then dip half into the melted chocolate.
- Allow the chocolate to set before serving.
Nutrition Facts : Calories 48.8, Fat 1.9, SaturatedFat 1.1, Cholesterol 0.1, Sodium 15, Carbohydrate 7.8, Fiber 0.6, Sugar 6.7, Protein 0.5
COCONUT MACAROONS
Make and share this Coconut Macaroons recipe from Food.com.
Provided by seahorse73
Categories Drop Cookies
Time 1h25m
Yield 27 cookies, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees F.
- Line 3 cookie sheets with parchment paper.
- Put unsweetened coconut in bowl of food processor fitted with steel blade and add 1 1/4 cups sugar.
- Process until mixture is finely ground and well combined.
- Put egg whites in the clean bowl of electric mixer.
- Set the bowl in a skillet with 1 to 1 1/2 inces of hot water.
- Place over low heat and beat constantly with a whisk until warm and frothy.
- (This will happen almost immediately; be careful not to overheat, or the whites will cook).
- Transfer the bowl to the electric mixer, which has been fitted with the whisk attachment.
- Add the salt to the whites and beat at high speed until they become white and thick.
- With the machine running, add remaining 1 cup sugar in a steady stream and continue to beat until thick and shiny.
- Add the honey and both extracts and continue to beat until stiff (the mixture will look like thick, shiny melted marshmallows).
- Remove the bowl from the machine and using a sturdy rubber spatula, fold in the ground coconut mixture and 2 1/2 cups sweetened shredded coconut.
- Combine gently but thoroughly.
- Using a medium-sized ice cream scoop, scoop macaroon batter onto prepared baking sheets, in 3 rows of 3 per sheet.
- Using your fingers, place a good pinch of the sweetened premium shred coconut on top of each mound, spreading gently to cover.
- To correct the shape of a mound, use your fingers to gently prop up and round the batter, which will be soft.
- Position oven rack on the center shelf.
- Place macaroons in oven and reduce temperature to 325 degrees F.
- Bake for 23 to 25 minutes or until light golden brown on the outside but still visibly soft on the inside.
- Let sheet sit on a wire rack for 5 to 10 minutes.
- Use a thin metal spatula to transfer the cookies.
Nutrition Facts : Calories 12110.9, Fat 949.9, SaturatedFat 841.9, Sodium 1576.6, Carbohydrate 932, Fiber 231.5, Sugar 700.2, Protein 126.3
CHOCONUT MACAROONS
These cookies call for chocolate chips and coconut.
Provided by Christine
Categories Desserts Cookies Macaroon Recipes
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or grease lightly.
- In a medium bowl, blend together the sugar and almond paste using your fingers until the paste is completely worked into the sugar. Stir in the coconut and chocolate chips. In a clean dry glass or metal bowl, Whip egg whites and cream of tartar to stiff peaks. Fold half of the egg whites into the coconut mixture to lighten the batter. Gently fold in the remaining whites, being careful not to deflate. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
- Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 62.2 calories, Carbohydrate 8.7 g, Fat 3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 21.7 mg, Sugar 6.9 g
COCONUT MACAROONS
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
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.
PERFECT COCONUT MACAROONS
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
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
TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON
From Cook's Illustrated. Be sure to mix the cream of coconut thoroughly before using (shake cans), as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. For the chocolate-dipped: Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies. // Note: Be sure to use sweetened cream of coconut as this is the primary sweetener for the macaroons.
Provided by swissms
Categories Drop Cookies
Time 35m
Yield 48 one-inch cookies, 24 serving(s)
Number Of Ingredients 8
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.
STOVETOP CHOCOLATE COCONUT MACAROONS
Delicious cookie...the only thing you have to worry about is eating them all before the family gets home! In my opinion, they are best stored at room temperature because it makes them nice and soft. But if you like a harder cookie, store them in the fridge.
Provided by bperry80
Categories Desserts Cookies Macaroon Recipes
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Line a baking sheet with waxed paper.
- Heat butter in a large saucepan over medium heat; stir in sugar, milk, cocoa powder, and salt. Bring mixture to a boil until sugar dissolves, 7 to 8 minutes. Do not stir while boiling. Remove saucepan from heat; stir in oats, coconut, and vanilla extract.
- Drop coconut mixture by spoonfuls onto prepared baking sheet. Refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 18.8 g, Cholesterol 10.6 mg, Fat 5.1 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 3.2 g, Sodium 60.7 mg, Sugar 13.7 g
CHOCOLATE-DIPPED MACAROONS
These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. --Joylyn Trickel
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 6
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.
Nutrition Facts :
More about "coconut macaroons with a chocolate topping food"
COCONUT MACAROONS RECIPE - CHATELAINE
From chatelaine.com
THE BEST CHOCOLATE-DIPPED TRIPLE COCONUT MACAROONS
From cooksillustrated.com
COCONUT MACAROONS WITH CHOCOLATE TOPPING RECIPE
From altonbrown.com
4.3/5 (7)Category SweetsServings 42Total Time 2 hrs 25 mins
- Combine the coconut with the sweetened condensed milk, salt, and vanilla in a medium mixing bowl.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
- Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto the prepared pan and bake until golden brown, 20 to 25 minutes. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
EASY COCONUT MACAROONS - ONLY 4 INGREDIENTS - FOODLE CLUB
From foodleclub.com
5/5 (1)Total Time 45 minsCategory BakingCalories 225 per serving
- Separate the eggs. Place the egg whites in a mixing bowl. Save the egg yolks for making mayonnaise or to enrich a pasta sauce.
- Mix well with a spatula or a spoon to combine, then use your hands to squeeze the mixture together.
COCONUT MACAROONS THREE WAYS | KING ARTHUR BAKING
From kingarthurbaking.com
COCONUT MACAROONS WITH CHOCOLATE DRIZZLE - A BAKING …
From abakingjourney.com
CHOCOLATE COCONUT MACAROONS | RECIPES - HERSHEYLAND
From hersheyland.com
CHOCOLATE-DIPPED COCONUT MACAROONS - EVERYDAY DELICIOUS
From everyday-delicious.com
CHOCOLATE-DIPPED COCONUT MACAROONS RECIPE - RECIPES.NET
From recipes.net
CHOCOLATE-COVERED COCONUT MACAROONS RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE-FILLED TOASTED COCONUT MACAROONS - BON APPéTIT
From bonappetit.com
CHOCOLATE-DIPPED COCONUT MACAROONS RECIPE | REAL SIMPLE
From realsimple.com
COCONUT MACAROONS DIPPED IN DARK CHOCOLATE - AUNTIE CHATTER
From auntiechatter.com
COCONUT MACAROONS {ONLY 5 INGREDIENTS!} - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CHOCOLATE-DIPPED COCONUT ALMOND MACAROONS - SWEET ... - SWEET …
From sweetpeaskitchen.com
CHOCOLATE COCONUT MACAROONS RECIPE | THE ANTHONY KITCHEN
From theanthonykitchen.com
EASY CHOCOLATE COCONUT MACAROONS WITH CONDENSED MILK
From justastasty.com
CHOCOLATE-DIPPED COCONUT MACAROONS | FOODIECRUSH.COM
From foodiecrush.com
THE EASIEST CHOCOLATE DIPPED COCONUT MACAROONS RECIPE
From valyastasteofhome.com
EASY CHOCOLATE COCONUT MACAROONS - MY DOMINICAN KITCHEN
From mydominicankitchen.com
COCONUT MACAROONS RECIPE - COOKIE AND KATE
From cookieandkate.com
THE BEST CHOCOLATE-DIPPED COCONUT MACAROONS RECIPE
From seriouseats.com
CHOCOLATE COVERED COCONUT MACAROONS - A PERFECT FEAST
From aperfectfeast.com
COCONUT MACAROONS {GLUTEN-FREE} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
OUR BAKERY'S COCONUT MACAROONS - KING ARTHUR BAKING
From kingarthurbaking.com
4-INGREDIENT COCONUT MACAROONS WITH CHOCOLATE - ALL NUTRITIOUS
From allnutritious.com
CHOCOLATE COCONUT MACAROONS- MADE WITH FRESHLY GRATED …
From bakealish.com
BEST AIR FRYER COCONUT MACAROONS RECIPE - HOW TO MAKE AIR FRYER …
From delish.com
CHOCOLATE COCONUT MACAROONS RECIPE - THE SPRUCE EATS
From thespruceeats.com
AMAZING COCONUT MACAROONS (W/ NO CONDENSED MILK)
From fivehearthome.com
CHOCOLATE COCONUT MACAROONS - GIRLS WHO EAT
From girlswhoeat.com
CHOCOLATE DIPPED COCONUT MACAROONS - HUMMINGBIRD THYME
From hummingbirdthyme.com
COCONUT MACAROONS WITH CHOCOLATE RECIPE - MOMS & MUNCHKINS
From momsandmunchkins.ca
COCONUT MACAROONS DIPPED IN CHOCOLATE - THINK TASTY
From thinktasty.com
CHOCOLATE-COCONUT MACAROON BARS - KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love