Coconut Macaroons With Chocolate Drizzle Food

COCONUT MACAROONS

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 350°F.
• In a large skillet, mix together the egg whites, sugar, salt, honey, and vanilla. Over low heat on the stovetop, stir the mixture together until it is just barely warmed, not hot.
• Add the shredded coconut and flour. Continue to stir the mixture over medium heat for a few minutes until it cooks enough to form a very thick batter. Remove from heat. Transfer to a bowl to cool to room temperature.
• Form the dough into 1-inch balls in your hands or with a small ice cream or cookie scoop, squeezing the dough gently to press it together. Space them evenly on the baking sheet.
• Bake until the crust is lightly golden, about 18-20 minutes. Cool completely.
• If decorating, melt the chocolate in the microwave. Line a clean baking sheet with parchment paper or a silicone mat. Dip the bottoms of each cookie in the chocolate, or drizzle on top, and set the cookies on the baking sheet. Refrigerate for about 10 minutes, until the chocolate has set.

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-DRIZZLE COCONUT MACAROONS

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.

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.

ORANGE COCONUT MACAROONS DRIZZLED IN CHOCOLATE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Mix flaked coconut, sweetened condensed milk, orange juice, orange zest, and vanilla extract together in a large bowl.
• Place egg whites and salt in a large bowl; beat with an electric mixer until stiff peaks form. Fold into the coconut mixture. Drop tablespoonfuls of the mixture onto the lined baking sheets.
• Bake in the preheated oven until golden brown, about 30 minutes. Transfer to a wire rack to cool.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 90 seconds.
• Dip the bottom of the cooled macaroons into the melted chocolate and set back on the parchment paper. Drizzle remaining chocolate on top. Cool until chocolate hardens, about 10 minutes.