Coconutmacaroonswithachocolatetopping Recipes

EASY CHOCOLATE MACAROONS

Easy Chocolate Macaroons image

These traditional coconut cookies get a flavor twist when melted unsweetened chocolate, chopped white chocolate and pecans are added to the batter.

Provided by My Food and Family

Categories Home

Time 27m

Yield 24 servings, 1 cookie each

Number Of Ingredients 5

Ingredients

2 oz. BAKER'S Unsweetened Chocolate, broken into small pieces
1 can (14 oz.) sweetened condensed milk
2 oz. BAKER'S White Chocolate, chopped
2 cups BAKER'S ANGEL FLAKE Coconut
1 cup chopped pecans

Steps:

Heat oven to 350°F.
Microwave unsweetened chocolate and milk in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining ingredients.
Drop heaping teaspoons of chocolate mixture, 2 inches apart, onto baking sheets sprayed with cooking spray.
Bake 10 to 12 min. or until tops are set. Immediately transfer cookies from baking sheets to wire racks; cool completely.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 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

Ingredients

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

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