Chocolate Dipped Coconut Macaroons
Chocolate Dipped Coconut Macaroons

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chocolate dipped coconut macaroons. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chocolate Dipped Coconut Macaroons is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Chocolate Dipped Coconut Macaroons is something that I have loved my entire life.

Find Deals on Coconut Macaroons Dipped In Chocolate in Bread & Pastries on Amazon. Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet.

To get started with this recipe, we must prepare a few ingredients. You can have chocolate dipped coconut macaroons using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chocolate Dipped Coconut Macaroons:
  1. Get 14 oz shredded coconut (about 5 1/3 cups)
  2. Take 4 egg whites
  3. Make ready 2/3 cup white sugar
  4. Take 6 tbs all purpose flour
  5. Take 1 tsp vanilla or almond extract
  6. Take 1/4 tsp salt
  7. Get 1 cup semi sweet chocolate chips
  8. Prepare 1/2 cup dark chocolate chips

Using a cookie scooper (or your hands), roll about a tablespoon size of. How to Store Chocolate Dipped Coconut Macaroons. These chocolate dipped coconut macaroons are perfect because they can be made ahead of time! You can even dip them in chocolate before storing or freezing!

Instructions to make Chocolate Dipped Coconut Macaroons:
  1. Preheat oven to 325°F. Line a baking sheet with parchment paper. Spray paper lightly with cooking spray. Set aside.
  2. In a large bowl mix together coconut, flour, sugar, and salt. Stir in egg whites and extract until fully incorporated. Mixture should stick together and be able to form a wet ball.
  3. Drop by tbs onto prepared baking sheet (I fit 24 at a time). Bake 20 minutes or until edges are golden.
  4. Remove from oven and immediately transfer to a wire rack to cool completely.
  5. When cookies are cool, place chocolate chips in a microwave safe bowl. Microwave in 30 second increments until fully melted, stirring after each round.
  6. Dip bottoms of macaroons into chocolate. Allow some excess to drip off and place on wax paper lined baking sheet. Place in refrigerator until chocolate is set.
  7. Store in an airtight container. Best kept refrigerated. Pull out of fridge at least 15 minutes before serving. Enjoy!

Dip half of of each cookie in melted chocolate or drizzle melted chocolate over cookies. Place cookies on parchment or waxed paper and let stand until set. These coconut macaroons are light, chewy, and dipped in chocolate. They're always a crowd favorite and incredibly easy to make! When I first made coconut macaroons nearly eight years ago, I was very new to cookies that were not of the standard chocolate chip, peanut butter, oatmeal-raisin or Christmas-y variety.

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