You might like them light and flaky.
I'm giving you the keys These chocolate coconut macaroons require surprisingly few ingredients to deliver their chewy, coconutty flavor.
Here's all I used to make this.
Ingredients of Chocolate Dipped Coconut Macaroons
- You need 14 oz of shredded coconut (about 5 1/3 cups).
- It's 4 of egg whites.
- Prepare 2/3 cup of white sugar.
- It's 6 tbs of all purpose flour.
- Prepare 1 tsp of vanilla or almond extract.
- It's 1/4 tsp of salt.
- Prepare 1 cup of semi sweet chocolate chips.
- You need 1/2 cup of dark chocolate chips.
Chocolate Dipped Coconut Macaroons step by step
- Preheat oven to 325°F. Line a baking sheet with parchment paper. Spray paper lightly with cooking spray. Set aside..
- 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..
- Drop by tbs onto prepared baking sheet (I fit 24 at a time). Bake 20 minutes or until edges are golden..
- Remove from oven and immediately transfer to a wire rack to cool completely..
- When cookies are cool, place chocolate chips in a microwave safe bowl. Microwave in 30 second increments until fully melted, stirring after each round..
- 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..
- Store in an airtight container. Best kept refrigerated. Pull out of fridge at least 15 minutes before serving. Enjoy!.
They are lovely when dipped in melted chocolate. Coconut Macaroons are a delicious combination of dried coconut, whole eggs, white sugar, and vanilla extract. Warm from the oven the contrast of a. Chocolate-dipped coconut macaroons were her signature dish, and with good reason—they were absolutely heavenly. Let's just say she quickly So here's a delicious recipe for chocolate-dipped coconut macaroons, just in time for the gift-giving season.
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