How to Prepare Dark Chocolate-dipped Coconut Macaroons Appetizing

Dark Chocolate-dipped Coconut Macaroons. Learn to make beautiful coconut macaroons dipped and drizzled in dark chocolate. These dense and chewy coconut macaroons are dipped in dark chocolate for the ultimate decadent treat, and they also feature a fun crunchy surprise in the center! These chocolate coconut macaroons require surprisingly few ingredients to deliver their chewy, coconutty flavor.

My niece LOVES coconut so I asked if she liked macaroons. She said the only ones she'd ever seen looked like burnt globs. So, I made these for her and she LOVED them. Cooking Dark Chocolate-dipped Coconut Macaroons is a fun thing, moreover it comes to be more unique worth if you prepare it yourself. By utilizing the adhering to 4 ingredients, you can begin cooking 7 steps. observe the following area for you to begin cooking immediately.

Composition of Dark Chocolate-dipped Coconut Macaroons

  1. You need 3 egg whites.
  2. Give 2 c for shredded unsweetened coconut.
  3. Require – Sweetener equivalent to 1/2 c sugar (1 T Stevia).
  4. Provide 4 oz for chocolate (85%+ cacao), broken into pieces.

All-natural macaroons dipped in dark chocolate are guaranteed to become your favorite coconut cookie. These macaroons are remarkably simple to make and deceptively fancy. Cookie can barely keep her paws off them! These coconut macaroons are light, chewy, and dipped in chocolate.

Dark Chocolate-dipped Coconut Macaroons steps

  1. Preheat oven to 350°F..
  2. In large bowl, beat egg whites with mixer until stiff peaks form..
  3. Fold in coconut and sweetener to egg whites..
  4. Line baking sheet with parchment paper. Scoop mixture by 1/4 cupfuls forming 8 mounds on baking sheet..
  5. Bake 15 min. until lightly browned and slightly firm. Allow to cool..
  6. In small bowl, melt chocolate in microwave, stirring every 15 seconds until completely melted..
  7. Carefully dip bottom third of macaroon in bowl using a fork to lift out. Place on parchment paper and cool in refrigerator..

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. Your macaroons should be very firm from the freezer. Dip the cold macaroons in the melted chocolate. If you have extra chocolate left over, you can drizzle some on top.

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