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 have Chocolate Dipped Coconut Macaroons using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Chocolate Dipped Coconut Macaroons
- Prepare 5 1/3 cup of Coconut flakes.
- Prepare 2/3 cup of Sugar.
- Prepare 6 tbsp of Flour.
- It's 1/4 tsp of Salt.
- You need 4 each of Egg whites.
- You need 1 tsp of Almond extract.
- You need 1 packages of Semi sweet baking chocolate melted.
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 instructions
- Mix coconut sugar flour and salt in large bowl. Add egg whites an almond extract. Mix well. Drop by tablespoons onto greased and floured baking sheets..
- Bake at 325°F for 20 min or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely..
- Dip cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper lined tray 30 minutes until chocolate is firm. Store tightly covered at room temperature up to 1 week..
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.