Chocolate-Dipped Coconut Macaroons
If you want to add more gluten free recipes to your recipe box, Chocolate-Dipped Coconut Macaroons might be a recipe you should try. This recipe serves 36 and costs 29 cents per serving. One portion of this dish contains around 1g of protein, 6g of fat, and a total of 102 calories. 4559 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. A mixture of egg white, sweetened coconut, semi-sweet chocolate, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Brown Eyed Baker. With a spoonacular score of 12%, this dish is not so tremendous. If you like this recipe, take a look at these similar recipes: Chocolate Dipped Coconut Macaroons, Chocolate Dipped Coconut Macaroons, and Chocolate Dipped Coconut Macaroons.
Servings: 36
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 large egg white
1/8 teaspoon salt
10 ounces semi-sweet chocolate, chopped
3½ cups sweetened flaked coconut
2/3 cup sweetened condensed milk
1½ teaspoons vanilla
Equipment:
baking paper
baking sheet
oven
bowl
wire rack
spatula
frying pan
Cooking instruction summary:
1. Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.3. Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.4. Bake, one sheet at a time, until the cookies are light golden brown, 15 to 2o minutes.5. Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.6. Once the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.7. Melt 8 ounces of the semi-sweet chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from the heat; stir in the remaining 2 ounces chocolate until smooth.8. Holding a macaroon by its pointed top, dip the bottom and ½ inch up the sides in the chocolate; scrape off the excess chocolate and place the macaroon on a prepared baking sheet. Repeat with the remaining macaroons.9. Refrigerate the macaroons until the chocolate sets, about 15 minutes.
Step by step:
1. Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.
2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
3. Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.
4. Bake, one sheet at a time, until the cookies are light golden brown, 15 to 2o minutes.
5. Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.
6. Once the cookies are cooled to room temperature (about 30 minutes), line two baking sheets with parchment paper.
7. Melt 8 ounces of the semi-sweet chocolate in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth.
8. Remove from the heat; stir in the remaining 2 ounces chocolate until smooth.
9. Holding a macaroon by its pointed top, dip the bottom and ½ inch up the sides in the chocolate; scrape off the excess chocolate and place the macaroon on a prepared baking sheet. Repeat with the remaining macaroons.
10. Refrigerate the macaroons until the chocolate sets, about 15 minutes.
Nutrition Information:
covered percent of daily need
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Chocolate-Dipped Coconut Macaroons - Food Wishes
