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:

Quickview
102k Calories
1g Protein
5g Total Fat
11g Carbs
0% Health Score
Limit These
Calories
102k
5%

Fat
5g
9%

  Saturated Fat
4g
26%

Carbohydrates
11g
4%

  Sugar
9g
10%

Cholesterol
2mg
1%

Sodium
41mg
2%

Caffeine
6mg
2%

Get Enough Of These
Protein
1g
3%

Manganese
0.18mg
9%

Copper
0.12mg
6%

Fiber
1g
6%

Magnesium
19mg
5%

Phosphorus
43mg
4%

Selenium
3µg
4%

Iron
0.63mg
4%

Potassium
97mg
3%

Calcium
21mg
2%

Zinc
0.32mg
2%

Vitamin B2
0.03mg
2%

covered percent of daily need
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Related Videos:

Chocolate-Dipped Coconut Macaroons - Food Wishes

 

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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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