Rogenes Chocolate Dipped Coconut Macaroons Food

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-DIPPED COCONUT MACAROONS

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.

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.

ROGENE'S CHOCOLATE DIPPED COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees. Combine all ingredients except chocolate.
• Form balls and place 2" apart on lightly greased cookie sheets.
• Bake 20-25 minutes. Remove and place on waxed paper to cool.
• Melt chocolate in heavy pan. Dip edge of cookies in chocolate - it will set when cooled.

ROGENE'S COCONUT CREAM DESSERT

Steps:

• In a bowl, combine the flour and sugar; cut in butter until crumbly.
• Stir in the pecans. Press into a greased 13x9x2 in baking dish. Bake at 325 deg for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
• In a small mixing bowl, beat the cream cheese and powdered sugar until smooth.
• Fold in 1 cup whipped topping and spread over the crust.
• In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
• Spread over cream chsse mixture. Top with remaining whipped topping.
• Sprinkle with coconut. Refrigerate overnight.