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:

Equipment:

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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