Easiest Way to Cook Yummy Chocolate Dipped Coconut Macaroons

Chocolate Dipped Coconut Macaroons. Chocolate-Dipped Coconut Macaroons Chocolate-Dipped Coconut Macaroons. Chocolate-Dipped Coconut Macaroons take one of my all-time favorite cookie recipes, Coconut Macaroons, and dips them in sweet melted chocolate for the ultimate dessert experience. This recipe is incredibly EASY to make, because you don't have to worry about egg whites or cocoa powder. 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.

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! You can cook Chocolate Dipped Coconut Macaroons using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chocolate Dipped Coconut Macaroons

1. It's 14 oz of shredded coconut (about 5 1/3 cups).
2. Prepare 4 of egg whites.
3. It's 2/3 cup of white sugar.
4. Prepare 6 tbs of all purpose flour.
5. Prepare 1 tsp of vanilla or almond extract.
6. You need 1/4 tsp of salt.
7. Prepare 1 cup of semi sweet chocolate chips.
8. Prepare 1/2 cup of dark chocolate chips.

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. When I started working at the sugar monkey in October, friends used to ask me to share Jennifer Reed's recipes with them because they know that Jennifer is in a very select league of pastry chefs.

Chocolate Dipped Coconut Macaroons step by step

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!.

I chuckled at my friends and told them two things. First, I work in the office, not the kitchen; so I do not even see how the magical recipes are created. American macaroons are more often made with coconut, like the recipe I am sharing with you today. To add a bit of decadence to the standard macaroon, I've dipped and drizzled them in dark chocolate. The combination of rich dark chocolate and sweet, chewy macaroon is impossible to resist.