Best Chocolate Dipped Macaroon Recipes

TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON

Steps:

• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
• Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
• Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
• Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
• Chocolate-dipped:.
• Cool cookies to room temperature on wire rack, about 30 minutes.
• Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.

CHOCOLATE-DIPPED COCONUT MACAROON COOKIES

Steps:

• 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

CHOCOLATE-DIPPED MACAROON

Steps:

• 1.Heat over to 325. Line baking sheet with foil (I use release foil) 2.Mix first 4 ingredients in a large bowl. Beat egg whites in a small to medium bowl with mixer on high speed until stiff peaks form when beaters are lifted. Fold into Coconut mixture. Drop level measuring tablespoons about 1 inch apart on baking sheet. 3.Bake 14 to 16 minutes until lightly toasted Slide foil onto wire rack. Let cool Completely. Peel off foil; save foil. 4.Melt chocolate chips as package directs. Dip bottoms of macaroons in chocolate peel macaroons off foil. Refrigerate or cold area tightly covered with wax paper between layers.