GLUTEN-FREE DARK CHOCOLATE DIPPED COCONUT MACAROONS
Every kid wants an after-school cookie snack. This banana-based coconut macaroon is easy to make and is gluten and dairy free to boot. Added bonus? The dark chocolate coating contains antioxidants. Points for everyone.
Provided by Food Network
Categories dessert
Time 1h5m
Yield 12 to 14 cookies
Number Of Ingredients 4
Steps:
- Soak the dates in hot water for 30 minutes, then drain and dry.
- Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
- Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
- Bake until golden brown on the bottom, 15 to 20 minutes, cool.
- Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.
Nutrition Facts : Calories 90 calorie, Fat 4.1 grams, SaturatedFat 3.4 grams, Cholesterol 1 milligrams, Sodium 26 milligrams, Carbohydrate 12.5 grams, Fiber 1.5 grams, Protein 1.2 grams, Sugar 9.8 grams
GLUTEN-FREE DARK CHOCOLATE DIPPED COCONUT MACAROONS
© 2014 Turner Broadcasting System, Inc. All rights reserved. Every kid wants an after?school cookie snack. This banana?based coconut macaroon is easy to make and is gluten and dairy free to boot. Added bonus? The dark chocolate coating contains antioxidants. Points for everyone.
Provided by Turner Broadcasting
Categories Dessert
Time 35m
Yield 12-14 cookies
Number Of Ingredients 4
Steps:
- Soak the dates in hot water for 30 minutes, then drain and dry.
- Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
- Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
- Bake until golden brown on the bottom, 15 to 20 minutes, cool.
- Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.
Nutrition Facts : Calories 77.3, Fat 3.9, SaturatedFat 3.1, Sodium 20.9, Carbohydrate 11.6, Fiber 1.2, Sugar 9.4, Protein 0.6
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 DIPPED COCONUT MACAROONS
Make and share this Chocolate Dipped Coconut Macaroons recipe from Food.com.
Provided by Mrs. Flick
Categories Candy
Time 25m
Yield 20 macaroons
Number Of Ingredients 4
Steps:
- Heat the oven to 350°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.
Nutrition Facts : Calories 138.9, Fat 7.8, SaturatedFat 6.4, Sodium 60.1, Carbohydrate 18.1, Fiber 2.6, Sugar 13.8, Protein 1.9
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