31 July 2015

Chocolate Dipped Coconut Macaroons

So making this recipe I discovered that coconut macaroons are really easy. Also, they don't use a lot of ingredients, I basically made these cookies from left over ingredients.  I had bought some shredded coconut to make a pie crust for a key lime pie, and didn't use the whole bag.  Turns out I still had another opened bag of cocunt hiding in my cupboard left over from something else. Anyway, Hubby wanted creme brulee for dessert on Father's day. That used a bunch of egg yolks, leaving me with egg whites that I just couldn't bare to throw away.  So I did a search for recipes that used egg whites and saw coconut macaroons. This reminded me that I still had that coconut in the cupboard. That also reminded me that my mom had made some chocolate dipped macaroons a while back and that I had some chocolate almond bark in the cupboard that was left over from making chocolate covered strawberries.  See, cookies made from left over ingredients.  Anyway, the macaroons my mom made we're pretty tastey so I went to her pinterest board to see if I could find the recipe. She had a few different recipes pinned.  This one was the only one that was chocolate dipped. It was also one of the only ones that used eggs whites so I decided to give it a try.  Now, I didn't use semi-sweet chocolate like the recipe called for, since I had the almond bark, but I'm a big dark chocolate fan so I think I'd be willing to try the semi-sweet chocolate in the future.

Chocolate Dipped Coconut Macaroons
  • 1 14-ounce package sweetened shredded coconut (about 5 cups)
  • 4 large egg whites
  • 2/3 cups sugar
  • 1/3 cup all-purpose flour, spooned and leveled
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
Heat oven to 325° F. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.

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