coconut macaroons chocolate dipped
(7 ratings)
This recipe is one of my husband's favorite recipes. If you like chocolate and coconut you will like this recipe.
Blue Ribbon Recipe
Coconut macaroons are a wonderful holiday cookie and very easy to make. Once baked, macaroons are golden brown with crispy edges. Inside they are chewy, moist, and sweet. Dipping them (or drizzling them) in chocolate makes them rich and even sweeter.
— The Test Kitchen
@kitchencrew
(7 ratings)
yield
28 cookie(s)
prep time
25 Min
cook time
30 Min
method
Bake
Ingredients For coconut macaroons chocolate dipped
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1 14 pkgsweetened shredded coconut (14 oz; about 5 cups)
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4 lgegg whites
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2/3 cgranulated sugar
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1/3 call-purpose flour, spooned and leveled
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1/4 tspsalt
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1/2 tspvanilla extract
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6-8chocolate semi-sweet squares
How To Make coconut macaroons chocolate dipped
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1Heat oven to 325 degrees F. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla extract.
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2Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
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3Bake, rotating the baking sheets halfway through, until lightly golden; 25-30 minutes.
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4Cool slightly on the baking sheets. Then transfer to wire racks to cool completely.
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5For dipping, melt 6 - 8 squares of chocolate in the microwave. Use more if needed.
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6Dip the bottoms of the cookies.
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7Put them on parchment paper to dry. After completely dry and cooled, store in an airtight container. They will keep for 5 days.
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