macaroon

These easy chocolate coconut cookies are completely delicious!

Chocolate Coconut Cookies

flour

cocoa powder

coconut ((must be unsweetened, full fat))

tsp pure vanilla extract

salt

To make the chocolate coconut cookies: Preheat oven to 350 F. Stir ingredients together, then either microwave or heat on the stove until thick enough to scoop balls onto a cookie tray. (I used a melon baller, but a cookie scoop or spoon also work.) Bake on the center rack 15 minutes. Let cool completely before taking off the tray. If desired, dip in melted chocolate or melted sugar free chocolate chips.View Nutrition Facts

https://www.youtube.com/watch?v=8z40zUZQuRo&feature=emb_title

Vegan chocolate macaroons, so easy to make... and impossible to resist! Full recipe: https://chocolatecoveredkatie.com/2013/10/11/chocolate-dipped-mocha-coconut-cookies/

Chocolate Macaroons

Chewy on the inside, crunchy on the outside, coconutty all the way through, these are nothing like the oh-la-la pink, purple, or green macarons that replaced the cupcake for Hot Bakery Trend of 2008. Coconut macaroons are what cemented my coconut addiction many years ago, and this recipe is my updated version, developed through dozens of tests to perfect the texture, flavor, and appearance.

The Best Chocolate-Dipped Coconut Macaroons Recipe

unsweetened, shredded coconut (about 1 1/2 cups; 170 grams)

(90 milliliters) sweetened condensed milk or dulce de leche (see note)

(10 milliliters) nut liqueur or brandy

egg white,

(30 grams) sugar

(115 grams) bittersweet chocolate, chopped

Adjust oven rack to center position and preheat oven to 325°F. Spread coconut out on a baking sheet and toast until lightly golden, stirring occasionally, about 12 minutes. Alternatively, place coconut in a single layer on a microwave-safe plate and microwave at 30-second intervals until lightly golden, about 2 minutes total. Let cool completely.

In a medium bowl, combine sweetened condensed milk with liqueur, vanilla paste, and coconut and stir until evenly moistened.

In a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat egg white with salt at high speed until soft peaks form. With the mixer running, slowly add the sugar and beat until firm and glossy, about 30 seconds longer. Using a rubber spatula, fold beaten egg white into the coconut mixture. (Don't worry about deflating the white.) Scoop 18 mounds onto a parchment-lined baking sheet and bake until lightly golden, about 18 minutes. Let cool completely. 

For the Chocolate: Put half of the chocolate into a microwave-safe bowl and microwave on high power in 30-second bursts, stirring in between bursts, until fully melted. Scrape the melted chocolate into a cool, clean bowl and add the remaining chopped chocolate. Stir until chocolate is melted and registers 90°F on an instant-read thermometer. Dip the bottom of each macaroon in the chocolate, scraping off the excess, and set on a parchment-lined rimmed baking sheet. Drizzle any remaining chocolate on top. Refrigerate until set, about 10 minutes, then peel off the parchment and transfer the macaroons to an airtight container. The macaroons can be stored at room temperature for up to 1 week.  

You're gonna love these Coconut Macaroon Nests that are filled with dark chocolate and topped with Mini Cadbury Eggs because they are the perfect Easter treat!

Coconut Macaroon Nests

(14 ounces sweetened flaked coconut)

chocolate chips

Cadbury Eggs

Preheat oven to 300 degrees. Coat mini muffin tins with cooking spray.

In a bowl, stir together whites and salt with a fork; mix in coconut.

Using your medium scoop, place mixture into each prepared tin.

Lightly press mixture into bottom and up sides of each cup.

Bake until lightly golden on top - about 28 minutes

Let cool in tins on a wire rack 10 minutes before removing to a plate to decorate

Melt 1/2 bag of dark chocolate chips and stir well.

Add a teaspoon or so to the bottom of your nests and top with Cadbury eggs

Classic coconut macaroons are for true coconut lovers! With chewy middles and crisp outsides, these hand-held treats are irresistibly delicious.

Coconut Macaroons

(180 grams) sweetened coconut flakes (Note 1)

½ cups (180 grams) unsweetened coconut flakes (Note 2)

(160 grams) sweetened condensed milk

(70 grams) large egg whites

coconut extract

(140 grams) semi-sweet chocolate chips (optional)

Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and lightly spray with non-stick cooking spray.

Place both the sweetened and unsweetened coconut flakes into a food processor and pulse a few times to chop the flakes into a coarse mixture.

In a large bowl, combine sweetened condensed milk, egg whites, coconut extract and salt.

Add the coconut and mix well with a silicone spatula.

Using a medium cookie scoop, drop 1.5 tablespoons of batter on the prepared baking sheet spacing them at least an inch apart. With wet hands, squeeze the cookies lightly to shape them into neat balls.

Bake the cookies for about 15 minutes, or until they are light golden brown.

Cool the cookies on the baking sheet until set, about 2 minutes. Then transfer them onto a wire rack to cool completely, about 30 minutes.

To make the macaroons:

Place the chocolate chips in a microwave-safe silicone bowl. Microwave for 1 minute at 50% power, stir well and continue to microwave in 15-second increments, stirring well in between, until the chocolate is completely melted.

To melt the chocolate:

Dip the cooled macaroons into the melted chocolate ½-inch up the sides. Shake off any excess chocolate and arrange them on a baking sheet lined with parchment paper.

Let the chocolate set before serving.

To dip the macaroons:

Simple and tasty Coconut Macaroons are a nutty cookie-like treat!

coconut

sweetened condensed milk

almond extract (or vanilla extract)

egg whites (at room temperature)

tsp salt

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl add the coconut, sweetened condensed milk and vanilla extract stirring until evenly combined.

Place the egg whites and salt in the bowl of your stand mixer (a regular bowl and hand mixer will work too) fitted with the whisk attachment. Beat the egg whites until medium peaks form. DO NOT OVER BEAT.

Gently fold the egg whites into the coconut mixture. Use a medium cookie scoop, or 2 tbsp of coconut mixture and place the balls on the parchment lined baking sheet at least 2 inches apart.

Bake for 20 to 25 minutes, or until lightly golden brown.Remove from baking sheet immediately to a cooling rack. Let cool completely.

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Top 5 macaroon recipes from across the web

The most viewed macaroon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Coconut Cookies

The Best Chocolate-Dipped Coconut M...

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Coconut Macaroons

The most viewed macaroon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine