How to Cook Perfect Coconut macaroons with couverture chocolate

Coconut macaroons with couverture chocolate. Condensed milk and tempered chocolate are Chef John's secrets to moist, tender, chewy coconut macaroons that are easy to make and bring to potlucks. In a bowl, mix coconut, sweetened condensed milk and vanilla until well-combined. Then, combine mix with chocolate chips. Using a cookie scooper (or your hands), roll about a tablespoon size of. Great recipe for Coconut macaroons with couverture chocolate.

A very easy recipe for no-bake coconut macaroons or as they are known in Greece, indokarida. A quick and great looking treat! Line a cookie sheet with foil or parchment paper. You can cook Coconut macaroons with couverture chocolate using 4 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Coconut macaroons with couverture chocolate

1. You need 200 g of shredded coconut.
2. You need 1 can of sweetened condensed milk.
3. You need 50 g of couverture chocolate.
4. Prepare 1 tbsp of butter.

In a bowl, mix coconut, sweetened condensed milk and vanilla until well-combined. Fold the egg mixture into the coconut mixture as gently as possible. Be sure to leave at least one inch between each cookie. Chocolate coconut macaroons are a flavor-packed spin on the traditional Italian coconut macaroon cookie.

Coconut macaroons with couverture chocolate step by step

1. Place the shredded coconut in a bowl and add the sweetened condensed milk..
2. Mix well to combine thoroughly..
3. When the mixture is well combined form little balls the size of a walnut and press in the middle to form a dent..
4. Spread them out on a tray or a platter..
5. Melt the couverture chocolate in a bain-marie together with the butter..
6. Using a tsp fill the dent of each small ball with the couverture chocolate. Store in the fridge..

These are simple cookies that are based on egg whites, sugar, and shredded coconut. Unlike other recipes, you don't need unsweetened or desiccated coconut and you won't need to do anything special with the coconut. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar. Form into balls and line up on nonstick or parchment lined.