CHOCOLATE-DIPPED COCONUT MACAROONS
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
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
CHOCOLATE CHUNK MACAROONS
Looking for an easy sweet dessert to serve for Passover? This crowd-pleasing recipe for macaroons offers an intense chocolate flavor without ingredients to be avoided during the Jewish holiday, such as leavened bread, wheat, oats, barley, spelt, and rye.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
- Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
- Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.
CHEWY COCONUT MACAROONS
The perfect dessert: traditional Passover sweets that are crunchy on the outside, moist and chewy on the inside. And did we mention they're easy to make?
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 30
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
- In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
- Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.
Nutrition Facts : Calories 77 g, Fat 4 g, Protein 1 g
CHOCOLATE-DIPPED COCONUT MACAROONS (GREAT FOR PASSOVER)
They're sticky-moist on the inside, and coated with rich dark chocolate. Without flour or leavening, they're a sweet finish to the Passover seder. Recipe courtesy of King Arthur Flour.
Provided by dojemi
Categories Dessert
Time 20m
Yield 33 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Lightly grease a baking sheet, or line with parchment.
- In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
- Add the coconut milk powder, stirring to combine.
- Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here.
- For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce.
- You can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them.
- Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top.
- Remove from the oven, and cool completely on the baking sheet.
- To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.
- Dip half of each cooled macaroon into the chocolate.
- Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving.
- To store, place in one layer in a closed container.
- They'll keep for 2 or 3 days, but will gradually become less moist as they sit.
Nutrition Facts : Calories 300.7, Fat 27.7, SaturatedFat 23.7, Cholesterol 2.3, Sodium 44.9, Carbohydrate 15.1, Fiber 6.3, Sugar 7.9, Protein 3.1
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