coconut macaroons chocolate dipped
This recipe is one of my husband's favorite recipes. If you like chocolate and coconut you will like this recipe.
Blue Ribbon Recipe
Coconut macaroons are a wonderful holiday cookie and very easy to make. Once baked, macaroons are golden brown with crispy edges. Inside they are chewy, moist, and sweet. Dipping them (or drizzling them) in chocolate makes them rich and even sweeter.
prep time
25 Min
cook time
30 Min
method
Bake
yield
28 cookie(s)
Ingredients
- 1 14 packages sweetened shredded coconut (14 oz; about 5 cups)
- 4 large egg whites
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour, spooned and leveled
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 6-8 - chocolate semi-sweet squares
How To Make coconut macaroons chocolate dipped
-
Step 1Heat oven to 325 degrees F. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla extract. -
Step 2Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
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Step 3Bake, rotating the baking sheets halfway through, until lightly golden; 25-30 minutes.
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Step 4Cool slightly on the baking sheets. Then transfer to wire racks to cool completely.
-
Step 5For dipping, melt 6 - 8 squares of chocolate in the microwave. Use more if needed.
-
Step 6Dip the bottoms of the cookies.
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Step 7Put them on parchment paper to dry. After completely dry and cooled, store in an airtight container. They will keep for 5 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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