Dipped Macaroons Recipes

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.

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.

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.

Steps:

• Preheat oven to 275°F. Line 2 large baking sheets with parchment paper. Place egg whites in large bowl; scrape in seeds from vanilla bean. Using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until meringue is very thick (similar to marshmallow creme), about 5 minutes. Fold in coconut, then almonds. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing mounds 1 1/2 inches apart.
• Bake macaroons until pale beige outside and dry-looking (insides will still be soft), about 25 minutes. Transfer baking sheets to racks; cool macaroons completely. Transfer macaroons to work surface; re-line pans with clean parchment.
• Place chocolate in top of double boiler over simmering water. Stir chocolate until smooth; remove from over water. Dip bottom of 1 macaroon into melted chocolate to depth of 1/4 inch. Place on prepared sheet, chocolate side down. Repeat dipping with remaining macaroons. Chill until chocolate is firm, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated. Let macaroons stand at room temperature 1 hour before serving.)