Coconut Macaroons With A Chocolate Topping Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE-DIPPED COCONUT MACAROONS



Chocolate-Dipped Coconut Macaroons image

Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

Provided by Chef John

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h5m

Yield 24

Number Of Ingredients 7

¾ cup sweetened condensed milk
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¼ teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
1 (4 ounce) bar semisweet chocolate, chopped, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
  • Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
  • Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
  • Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
  • Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g

COCONUT MACAROONS WITH A CHOCOLATE TOPPING



Coconut Macaroons With a Chocolate Topping image

Yummy Yummy treat for coconut and chocolate fans taken from the Family Circle cookery encyclopedia. I like the addition of the rind in this one.

Provided by Girl from India

Categories     Dessert

Time 30m

Yield 60 macaroons

Number Of Ingredients 6

3 egg whites
1 1/4 cups caster sugar (as fine as you can get)
1 teaspoon grated fresh lemon rind
2 tablespoons cornflour (cornstarch)
3 cups desiccated coconut (unsweetened)
125 g dark semi-sweet chocolate, melted

Steps:

  • Preheat oven to 160°C Line a big tray with baking paper.
  • Place egg whites in a bowl and beat with an electric beater until soft peaks form.
  • Add the sugar slowly and continue beating till mixture appears thick and shiny and the sugar is completely dissovled.
  • Add the grated rind and beat till it is just mixed.
  • Add the coconut and the cornflour and stir with a metal spoon till they are just incorporated well into the mixture.
  • (DO not stir too much) Drop one heaped teaspoonful of the mixture onto the tray about 3-4 cms from each other and bake on the top shelf for 15-20 minutes or till the top is light golden in colour.
  • Cool macaroons and then dip half into the melted chocolate.
  • Allow the chocolate to set before serving.

Nutrition Facts : Calories 48.8, Fat 1.9, SaturatedFat 1.1, Cholesterol 0.1, Sodium 15, Carbohydrate 7.8, Fiber 0.6, Sugar 6.7, Protein 0.5

CHOCOLATE DIPPED COCONUT MACAROONS



Chocolate Dipped Coconut Macaroons image

Provided by Food Network

Categories     dessert

Time 25m

Yield 20 servings

Number Of Ingredients 4

Heaping 3/4 cup sugar
Scant 1/2 cup egg whites (from about 3 eggs)
3/4 pound (scant 2 1/2 cups) sweetened desiccated or flaked coconut (not shredded)
4 ounces semisweet chocolate, melted

Steps:

  • Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
  • Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
  • Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.

CHOCOLATE-COCONUT MACAROONS



Chocolate-Coconut Macaroons image

Provided by Food Network

Categories     dessert

Time 40m

Yield 24 macaroons

Number Of Ingredients 5

2 cups unsweetened coconut flakes
2 egg whites
1/2 teaspoon coconut extract
1 cup confectioners' sugar
2 ounces semisweet chocolate

Steps:

  • Preheat oven to 350 degrees. 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 cookie sheet. Bake for 15 minutes and browned on the outside. Let cool. Melt chocolate in double boiler. Drizzle over macaroons with slotted spoon.

COCONUT MACAROONS



Coconut Macaroons image

If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.

Provided by Susan Spungen

Categories     cookies and bars, dessert

Time 40m

Yield About 18 macaroons

Number Of Ingredients 10

3 large egg whites
1/4 teaspoon kosher salt
3/4 cup/151 grams granulated sugar
1 tablespoon plus 1/2 teaspoon melted virgin coconut oil or neutral oil, like safflower or grapeseed
1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean (see Tips)
1 1/2 cups/128 grams sweetened flaked coconut (see Tips)
1 1/2 cups/128 grams shredded unsweetened coconut
2 tablespoons coconut flour, matzo cake meal or all-purpose flour (see Tips)
4 ounces/113.5 grams bittersweet chocolate, chopped
Flaky salt, for sprinkling (optional)

Steps:

  • Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
  • Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
  • Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
  • Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
  • Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.

STOVETOP CHOCOLATE COCONUT MACAROONS



Stovetop Chocolate Coconut Macaroons image

Delicious cookie...the only thing you have to worry about is eating them all before the family gets home! In my opinion, they are best stored at room temperature because it makes them nice and soft. But if you like a harder cookie, store them in the fridge.

Provided by bperry80

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h20m

Yield 24

Number Of Ingredients 8

½ cup butter
1 ½ cups white sugar
½ cup milk
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
2 cups rolled oats
¾ cup shredded coconut
1 teaspoon vanilla extract

Steps:

  • Line a baking sheet with waxed paper.
  • Heat butter in a large saucepan over medium heat; stir in sugar, milk, cocoa powder, and salt. Bring mixture to a boil until sugar dissolves, 7 to 8 minutes. Do not stir while boiling. Remove saucepan from heat; stir in oats, coconut, and vanilla extract.
  • Drop coconut mixture by spoonfuls onto prepared baking sheet. Refrigerate until set, at least 1 hour.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 18.8 g, Cholesterol 10.6 mg, Fat 5.1 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 3.2 g, Sodium 60.7 mg, Sugar 13.7 g

CHOCOLATE-DIPPED MACAROONS



Chocolate-Dipped Macaroons image

These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. --Joylyn Trickel

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 5 dozen.

Number Of Ingredients 6

5 large egg whites
1/2 teaspoon vanilla extract
1-1/3 cups sugar
4 cups sweetened shredded coconut, toasted
3/4 cup ground almonds
12 ounces bittersweet or semisweet chocolate, melted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°., Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time., Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely., Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers.

Nutrition Facts :

CHOCOLATE-DIPPED COCONUT MACAROONS



Chocolate-Dipped Coconut Macaroons image

Categories     Chocolate     Egg     Dessert     Bake     Christmas     Coconut     Gourmet

Yield Makes about 30 macaroons

Number Of Ingredients 7

4 large eggs whites
1 1/3 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 1/2 cups sweetened flaked coconut
1/4 cup plus 2 tablespoons all-purpose flour
8 ounces fine-quality bittersweet chocolate, chopped

Steps:

  • In a heavy saucepan stir together the egg whites, the sugar, the salt, the vanilla, and the coconut, sift in the flour, and stir the mixture until it is combined well. Cook the mixture over moderate heat, stirring constantly, for 5 minutes, increase the heat to moderately high, and cook the mixture, stirring constantly, for 3 to 5 minutes more, or until it is thickened and begins to pull away from the bottom and side of the pan. Transfer the mixture to a bowl, let it cool slightly, and chill it, its surface covered with plastic wrap, until it is just cold. Drop heaping teaspoons of the dough 2 inches apart onto buttered baking sheets and bake the macaroons in batches in the middle of a preheated 300°F. oven for 20 to 25 minutes, or until they are pale golden. Transfer the macaroons to a rack and let them cool.
  • In a small metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the heat, and dip the macaroons, 1 at a time, into the chocolate, coating them halfway and letting any excess drip off. Transfer the macaroons as they are dipped to a foil-lined tray and chill them for 30 minutes to 1 hour, or until the chocolate is set. The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days. (If the macaroons are made in advance, let them stand at room temperature for 20 minutes before serving.)

CHOCOLATE-DRIZZLE COCONUT MACAROONS



Chocolate-Drizzle Coconut Macaroons image

This recipe is from a special on allergy-free food. It is Gluten free, Wheat free, Dairy free, Nut free and soy free. It is from Coles Autumn Magazine 2010. The cost per serve is AU$0.25

Provided by AlisVolatPropriis

Categories     Drop Cookies

Time 30m

Yield 28-30 macaroons

Number Of Ingredients 4

2 egg whites
1/2 cup caster sugar
100 g dairy free chocolate
2 cups shredded coconut

Steps:

  • Preheat oven to 150°C or 130°C fan. Line 2 baking trays with baking paper.
  • Beat egg whites in a large bowl until stiff peaks form.
  • Gradually beat in sugar, adding a little and beating until dissolved. Beat until firm and glossy.
  • Finely grate half the chocolate and fold into egg-white mix with coconut.
  • Drop generous teaspoons onto tray, allowing some space for spreading.
  • Bake for 13-15 rains, until pale golden and firm. Cool on tray.
  • Melt remaining chocolate and drizzle lightly over macaroons in a diagonal pattern with a teaspoon. Allow chocolate to set.

Nutrition Facts : Calories 69.1, Fat 4.5, SaturatedFat 3.4, Sodium 22.3, Carbohydrate 8, Fiber 1, Sugar 6.5, Protein 1

More about "coconut macaroons with a chocolate topping recipes"

EASY COCONUT MACAROONS - WITH CHOCOLATE TOPPING - …
2020-05-13 Separate the eggs. Place the egg whites in a mixing bowl. Save the egg yolks for making mayonnaise or to enrich a pasta sauce. Add the sugar and the coconut to the egg …
From foodleclub.com
5/5 (1)
Total Time 45 mins
Category Baking
Calories 225 per serving
  • Separate the eggs. Place the egg whites in a mixing bowl. Save the egg yolks for making mayonnaise or to enrich a pasta sauce.
  • Mix well with a spatula or a spoon to combine, then use your hands to squeeze the mixture together.


COCONUT MACAROONS WITH CHOCOLATE TOPPING RECIPE | …
Yield: 3 1/2 dozen cookies. Procedure. Heat oven to 325ºF. Line a half sheet pan with parchment paper and set aside. Combine the coconut with the sweetened condensed milk, salt, and …
From altonbrown.com
4.4/5 (5)
Category Sweets
Servings 42
Estimated Reading Time 1 min
  • Combine the coconut with the sweetened condensed milk, salt, and vanilla in a medium mixing bowl.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
  • Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto the prepared pan and bake until golden brown, 20 to 25 minutes. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.


4-INGREDIENT COCONUT MACAROONS WITH CHOCOLATE - ALL NUTRITIOUS
2022-02-15 Line a large baking sheet with parchment paper and preheat the oven to 350F. Now, whisk together egg whites and honey until the froth forms. Slowly add in the shredded coconut and stir until they're fully coated with the egg white. Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet.
From allnutritious.com
Reviews 2
Calories 58 per serving
Category Dessert


COCONUT MACAROONS {GLUTEN-FREE} - TWO PEAS & THEIR POD
2022-04-13 Preheat the oven to 325°F. Line two baking sheets with parchment paper or a Silpat mat. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
From twopeasandtheirpod.com


CHOCOLATE COCONUT MACAROONS - GET THE GOOD STUFF
Bake for 15 minutes, or until the top surface is dry and glossy. Carefully slide the macaroons, still on the parchment, onto a cooling rack. Cool for 10 minutes, then free from the parchment with a thin spatula, and let them cool completely. When cool, …
From goodstuff.recipes


COCONUT MACAROONS WITH A CHOCOLATE TOPPING RECIPE ...
Coconut macaroons with a chocolate topping is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make coconut macaroons with a chocolate topping at your home.. The ingredients or substance mixture for coconut macaroons with a chocolate topping recipe that are useful to cook …
From webetutorial.com


10 BEST CHOCOLATE MACAROON WITH COCOA POWDER RECIPES | YUMMLY
Chocolate Macaroon Bundt Cake Tastes Better from Scratch. vanilla extract, powdered sugar, salt, butter, sour cream, large egg yolk and 14 more.
From yummly.com


COCONUT MACAROONS RECIPE - THE GIRL WHO ATE EVERYTHING
2022-03-20 Preheat oven to 325 degrees F and line a baking sheet with parchment paper. In a medium bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well. Drop tablespoon sized portions of the coconut mixture onto parchment lined baking sheets. Bake at 325° for 18-20 minutes or until golden brown.
From the-girl-who-ate-everything.com


THE BEST CHOCOLATE-DIPPED COCONUT MACAROONS RECIPE
2020-04-15 Ingredients. 6 ounces dried unsweetened, shredded coconut (about 1 1/2 cups; 170g) 6 tablespoons (90ml) sweetened condensed milk or dulce de leche (see note) 2 teaspoons (10ml) nut liqueur or brandy. 1/2 teaspoon (2.5ml) vanilla paste (or 1/2 vanilla bean, seeds scraped) 1 large egg white, at room temperature. Pinch of salt.
From seriouseats.com


CHOCOLATE CHIP COCONUT MACAROONS - THE TOASTY KITCHEN
2021-12-16 Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set aside. In a large bowl, add egg whites. Using a mixer with a whisk attachment at medium to medium-high speed, whip until soft peaks form. Add sugar, vanilla, and salt, and whip until stiff peaks form.
From thetoastykitchen.com


CHOCOLATE-COVERED COCONUT MACAROONS RECIPE | BON APPéTIT
2002-08-31 3/4 teaspoons vanilla extract. 1. /4 teaspoon almond extract. 9. ounces bittersweet (not unsweetened) or semisweet chocolate, chopped. 6. tablespoons heavy whipping cream. SUBSCRIBE. Get unlimited ...
From bonappetit.com


COCONUT MACAROONS WITH CHOCOLATE RECIPE
2021-12-08 Instructions. Preheat the oven to 350ºF. In a large bowl, stir together the coconut flakes, sweetened condensed milk and vanilla until well combined. Use a small spoon to scoop out roughly 3 Tablespoons of the mixture to form small mounds, spaced about 2 inches apart on a parchment paper-lined baking sheet. Bake for 12 to 18 minutes until the ...
From justataste.com


COCONUT MACAROONS WITH CHOCOLATE DRIZZLE : OPTIMAL ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


OUR BAKERY'S COCONUT MACAROONS | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment. To make the macaroons: In a medium bowl, mix together all the ingredients (not including the chocolate for the coating) until thoroughly incorporated. Scoop the dough by 1/8-cupfuls (2 tablespoons) onto the prepared baking sheets, leaving an inch of space ...
From kingarthurbaking.com


EASY COCONUT MACAROONS (5 INGREDIENTS) - SPEND WITH PENNIES
2019-05-24 Instructions. Preheat oven to 350°F and prepare baking sheet with parchment paper. Combine coconut, flour and salt. Mix in sweetened condensed milk and vanilla. Drop by rounded tablespoons onto baking sheet (about 1" balls). Bake 12-15 minutes or until browned on the edges. Cool completely.
From spendwithpennies.com


CHOCOLATE-DIPPED COCONUT MACAROONS - EVERYDAY DELICIOUS
2021-07-08 Step by step instructions. STEP 1: Add the egg whites into a large bowl. STEP 2: Whip the egg whites with a mixer until frothy. STEP 3: Mix the egg whites with sugar, vanilla, and salt until combined. Add the shredded coconut and stir with a spoon until well-combined.
From everyday-delicious.com


CHOCOLATE COCONUT MACAROONS RECIPE - THE SPRUCE EATS
2021-08-24 These easy macaroons are great confections to bake for a chocolate craving. Chewy coconut flakes and sweet chocolate bring to life decadent cookies in less than 25 minutes. Make bigger batches to give as gifts or keep in an airtight container for up to a week. Coconut is a very nutrient-dense fruit, featuring a high amount of manganese and fiber.
From thespruceeats.com


EASY CHOCOLATE COCONUT MACAROONS - MY DOMINICAN KITCHEN
2020-07-23 INSTRUCTIONS. Preheat oven to 325 degrees F. In a medium bowl, combine coconut, sugar and flour. Stir in egg whites and vanilla with a wooden spoon, mixing well. Drop by heaping ½ tablespoonfuls onto a baking sheet lined with parchment paper. Bake for 18-20 minutes, or until golden brown.
From mydominicankitchen.com


CHOCOLATE COCONUT MACAROONS RECIPE | THE ANTHONY KITCHEN
2019-08-29 Bake the cookies for 24-26 minutes, or until golden-brown in color. Remove from the oven and allow to cool completely. Have ready a work surface lined with wax paper. Melt the chocolates according to package directions. Dip the bottom of each cookie into the melted chocolate, and allow for the excess to drip away.
From theanthonykitchen.com


COCONUT MACAROONS DIPPED IN DARK CHOCOLATE - AUNTIE CHATTER
2021-12-22 2 egg whites. 12 ounces semi-sweet chocolate. Preheat oven to 350º F. Line one or two cookie sheets (depending on size) with parchment paper. Use a little non-stick spray to adhere the paper to the pan. Place the coconut, vanilla, salt, and condensed milk in a mixing bowl. Stir until well combined.
From auntiechatter.com


CHOCOLATE COCONUT MACAROONS - A COOKIE NAMED DESIRE
2020-03-29 Preheat the oven to 350°F. Line two baking sheets with parchment paper. Use a thoroughly cleaned mixer and whisk to whip the egg whites until they are at stiff peaks. Set aside. In a bowl, mix together the condensed milk, coconut, cocoa powder, and salt until well combined. Fold in the whipped egg whites.
From cookienameddesire.com


CHOCOLATE-COCONUT MACAROON BARS | KING ARTHUR BAKING
To make the crust: Preheat the oven to 375°F. Lightly grease a 9" x 13" pan. Whisk together the all-purpose flour, nut flour, sugar, and salt. Use a pastry blender or fork to thoroughly work the butter into the flour mixture. Add the water a bit at a time, mixing until the mixture will hold together when squeezed, but is still crumbly.
From kingarthurbaking.com


COCONUT MACAROONS WITH CHOCOLATE DRIZZLE - A BAKING JOURNEY
2018-03-30 The recipe is seriously SUPER simple, not to mention that it only requires two main ingredients: Shredded Coconut and Egg Whites, beaten into a meringue. With that base, you can use your imagination and create all sorts of different combinations! I decided to keep it simple and only added Brown Sugar and Vanilla Extract to the recipe.
From abakingjourney.com


KETO MACAROONS WITH CHOCOLATE GLAZE | MADE WITH JUST 5 ...
2021-07-22 Use a cookie scoop to make 15 equal-sized cookies and place them on the baking sheet. Bake for about 20 minutes or until the tops turn golden brown. Cool the macaroons on the tray and make the chocolate glaze. Put chocolate chips and ghee in a microwave-safe bowl and microwave for 30 seconds.
From thedietchefs.com


CHOCOLATE-DIPPED COCONUT MACAROONS RECIPE | REAL SIMPLE
Advertisement. Step 2. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla. Step 3. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart. Step 4. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes.
From realsimple.com


COCONUT MACAROONS (SMALL BATCH) - DESSERT FOR TWO
2020-12-14 Instructions. Preheat the oven to 350°. In a medium bowl, stir together all ingredients. Use a large spoon to scoop 6 cookies onto a …
From dessertfortwo.com


THE BEST CHOCOLATE-DIPPED TRIPLE COCONUT MACAROONS | COOK ...
4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops. 12 tbsp butter.
From cooksillustrated.com


CHOCOLATE COCONUT MACAROONS RECIPE | EATINGWELL
Step 3. Bake the macaroons until lightly browned on the outside but still soft on the inside, 15 to 20 minutes. Transfer to a wire rack to cool. Step 4. Spoon melted chocolate into a small plastic bag. Snip off a tiny tip of one corner. Squeeze the chocolate through the hole and drizzle over the cooled cookies.
From eatingwell.com


CHOCOLATE COCONUT MACAROONS RECIPE & VIDEO - JOYOFBAKING.COM
Chocolate Coconut Macaroons: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Set aside to cool to room temperature. Then, in a large bowl, lightly whisk the egg whites. Add the cocoa powder, sugar, salt, and vanilla extract and whisk to combine. Stir in the coconut and melted chocolate, making sure the ...
From joyofbaking.com


COCONUT MACAROON RECIPE - SAVING ROOM FOR DESSERT
First preheat the oven to 325 degrees F and line two baking sheets with parchment paper; set aside. Add the blanched, slivered almonds to the food processor and pulse until finely ground. Pour in half the coconut and process with the almonds until chopped. Next pour the almond and coconut mixture into a large bowl.
From savingdessert.com


COCONUT MACAROONS RECIPE - CHATELAINE
Preheat oven to 300F and line a baking sheet with parchment. Beat egg whites and salt in a large bowl, using an electric mixer on medium-high until frothy, about 1 …
From chatelaine.com


CHOCOLATE-DIPPED COCONUT MACAROONS | FOODIECRUSH.COM
2015-03-26 Scoop the coconut mixture into a 2-inch scoop, poke a hole in the middle and insert two almonds. Cover the almonds and place the coconut mix on the parchment paper. Repeat. Bake for 18-20 minutes or until golden on top.
From foodiecrush.com


EASY CHOCOLATE COCONUT MACAROONS RECIPE - STEP-BY-STEP ...
2019-04-18 Preheat oven to 350 F. Scoop golf ball-sized scoops of the mixture onto a cookie sheet lined with a silicone mat or parchment paper. Bake for 7 minutes or until the coconut just starts to brown at the edges. Lower oven temperature to 325 F and bake for another 12-15 minutes until there are brown patches throughout the macaroons.
From cupcakeproject.com


COCONUT MACAROONS - COOKING CLASSY
2021-12-08 Instructions. Pour coconut into a large mixing bowl. Break up any clumps with your fingertips. Evenly sprinkle flour, sugar and salt over coconut then toss to coat. Pour in egg whites, then drizzle the extract over the egg whites and toss well with a …
From cookingclassy.com


CHOCOLATE-DIPPED COCONUT MACAROONS RECIPE | MYRECIPES
Directions. In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar, and flour until well blended. Stir in coconut. Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered and floured or cooking parchment- lined 12- …
From myrecipes.com


VEGAN COCONUT COOKIES MACAROONS - THERESCIPES.INFO
Vegan Coconut Macaroons - A Virtual Vegan top avirtualvegan.com. Homemade vegan coconut macaroons that are toasty and golden on the outside and sweet, moist, and chewy on the inside. Made with just 4 simple ingredients (plus a tiny pinch of salt) and naturally gluten-free!
From therecipes.info


10 BEST CHOCOLATE COCONUT MACAROONS COCOA POWDER RECIPES ...
2022-04-27 Mocha Coconut Macaroons Chocolate Covered Katie. chocolate chips, stevia, agave syrup, coconut, salt, cocoa powder and 5 more.
From yummly.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #desserts     #fruit     #nuts     #dietary     #low-sodium     #low-in-something     #coconut     #number-of-servings

Related Search