Recipe: Tasty Chocolate Dipped Coconut Macaroons

Chocolate Dipped Coconut Macaroons. Chocolate-Dipped Coconut Macaroons. this link is to an external site that may or may not meet accessibility guidelines. Chocolate-Dipped Coconut Macaroons. this link is to an external site that may or may not meet accessibility guidelines. These Coconut macaroons dipped in chocolate were wonderful!!

Learn how to make Chocolate-Dipped Coconut Macaroons! This beautiful, and delicious cookie is ridiculously easy to make, keeps for days, and is a proven. I like my coconut macaroons dense and chewy. You can cook Chocolate Dipped Coconut Macaroons using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chocolate Dipped Coconut Macaroons

1. Prepare 14 oz of shredded coconut (about 5 1/3 cups).
2. You need 4 of egg whites.
3. Prepare 2/3 cup of white sugar.
4. You need 6 tbs of all purpose flour.
5. You need 1 tsp of vanilla or almond extract.
6. It's 1/4 tsp of salt.
7. Prepare 1 cup of semi sweet chocolate chips.
8. You need 1/2 cup of dark chocolate chips.

You might like them light and flaky. I'm giving you the keys These chocolate coconut macaroons require surprisingly few ingredients to deliver their chewy, coconutty flavor. Here's all I used to make this. These coconut macaroons are light, chewy, and dipped in chocolate.

Chocolate Dipped Coconut Macaroons instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper. Spray paper lightly with cooking spray. Set aside..
2. In a large bowl mix together coconut, flour, sugar, and salt. Stir in egg whites and extract until fully incorporated. Mixture should stick together and be able to form a wet ball..
3. Drop by tbs onto prepared baking sheet (I fit 24 at a time). Bake 20 minutes or until edges are golden..
4. Remove from oven and immediately transfer to a wire rack to cool completely..
5. When cookies are cool, place chocolate chips in a microwave safe bowl. Microwave in 30 second increments until fully melted, stirring after each round..
6. Dip bottoms of macaroons into chocolate. Allow some excess to drip off and place on wax paper lined baking sheet. Place in refrigerator until chocolate is set..
7. Store in an airtight container. Best kept refrigerated. Pull out of fridge at least 15 minutes before serving. Enjoy!.

They're always a crowd favorite and incredibly easy to make! When I first made coconut macaroons nearly eight years ago, I was very new to cookies that were not of the standard chocolate chip, peanut butter, oatmeal-raisin. Chocolate Dipped Coconut Macaroons have wonderfully crispy edges and soft and chewy centers. They are lovely when dipped in melted chocolate. Coconut Macaroons are a delicious combination of dried coconut, whole eggs, white sugar, and vanilla extract.