Chocolate Dipped Coconut Macaroons – That Skinny Chick Can Bake

These Chocolate Dipped Coconut Macaroon Cookies are like no different I’ve ever baked or eaten. Excellent for coconut cookie connoisseurs!

Although chewy, they’re lighter than dense however pack the identical coconut thrill that comes from consuming a extra conventional Recipe for Macaroon Cookies.

Why You Should Make

• If you happen to love macaroons, you’ll adore these light-as-a-cloud coconut cookies!
• Recognized by quite a lot of names, together with Besitos de Coco and Coconut Kisses,  they’re all scrumptious chewy cookies with sugar, coconut (and even floor almonds), and, historically, egg whites.
• If you happen to love coconut paired with chocolate, this macaroon cookie recipe is for you!!

Ingredient Notes

• Kitchen Staples – Salt, Sugar, Vegetable Oil
•  Egg Whites – Be sure that your bowl and beaters are freed from any oil and there’s no hint of egg yolk contaminating the egg whites. Any oil on the bowl or beaters or fats from the yolks will stop the egg whites from whipping correctly. The yolks are much less prone to break in case your eggs are separated when chilly. However they’ll whip higher if at room temperature.
•  Actual Vanilla Extract – By no means use artificially flavored vanilla because it received’t provide you with a real vanilla taste. I just like the Nielsen-Massey model.
•  Sweetened, shredded Coconut – I take advantage of Angel Flake sweetened coconut.
•  Semisweet Chocolate – I take advantage of Ghiradelli bars. Melted with vegetable oil for dipping the bottoms of the baked and cooled cookies.

Methods to Make

I’ve made my share of macaroons. From the straightforward recipe utilizing sweetened condensed milk to Alice Medrich’s recipe with egg whites, coconut, and sugar cooked over a double boiler earlier than being baked. This recipe tailored from The New Fundamentals Cookbook was someplace in between.

• First, the egg whites and a fraction of the sugar in my earlier recipe have been crushed to a shiny meringue.
• Then the rest of the sugar, vanilla, and coconut have been folded in to make the batter. It’s a simple, one-bowl recipe!
• Subsequent, tablespoons of the batter have been positioned onto the ready baking sheet and baked as directed.
• When baked and cooled, the bottoms of every cookie will be dipped in chocolate for a gourmand, bakery-worthy cookie.

It’s powerful when your choosy household prefers to not pattern coconut or nut-laden desserts. I knew I’d love these, however I took them to a gathering of pals to verify their response. I dipped about half in melted semisweet chocolate and people have been the primary to vanish.

Once I lamented my predicament, I had greater than sufficient volunteers to assist cut back my stock. The atypical texture was successful. These macaroon cookies are excellent for a candy after-dinner nibble or with a cup of afternoon tea. The lighter texture is much less filling with out sacrificing one little bit of taste. I hope you’ll attempt these chocolate-dipped coconut macaroons the subsequent time a coconut craving hits!

Recipe Suggestions 

Macaroons are a easy coconut cookie, to not be confused with Macarons, the French sandwich cookie, which doesn’t include coconut. Simple to arrange, there are only a few suggestions you could know to make sure they’re excellent each single time.

• Having your egg whites at room temperature will enable them to whip extra shortly and with extra quantity.
• Separate your eggs whereas chilly as there’s much less likelihood of the yolk breaking, however wait till the whites are nearer to room temperature earlier than whipping.
• Don’t separate an egg over a bowl of already separated egg whites. If you happen to spill any yolk into the whites, you’ll want to begin over.
• The explanation you’ll want to begin over is that any grease, oils, or yolk (which accommodates fats) will stop the whites from whipping into smooth or stiff peaks (relying on what your recipe requires).
• Be sure that all of your bowls and utensils have been run via the dishwasher so they’re freed from oils.
• I like utilizing a cookie scoop to make consistent-sized cookies.
• Baking on parchment paper prevents sticking and makes for simple cleanup.

Steadily Requested Questions

You Might Additionally Like