Chocolate-covered Coconut Macaroons

"The combination of chocolate and coconut makes for a luscious treat. Prepa time includes refrideragion time."
 
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photo by Stephanie Y. photo by Stephanie Y.
photo by Stephanie Y.
photo by Stephanie Y. photo by Stephanie Y.
Ready In:
1hr 30mins
Ingredients:
7
Yields:
12 macaroons
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ingredients

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directions

  • Mix first 3 ingredients in heavy large saucepan.
  • Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes.
  • Remove from heat.
  • Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract.
  • Spread out coconut mixture on large baking sheet.
  • Refrigerate until cold, about 45 minutes.
  • Preheat oven to 300°F.
  • Line another baking sheet with parchment.
  • Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high).
  • Place on prepared sheet.
  • Repeat with remaining coconut mixture.
  • Bake cookies until golden, about 30 minutes.
  • Transfer cookies to rack and cool.
  • Set cookies on rack over rimmed baking sheet.
  • Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth.
  • Remove from heat.
  • Mix in remaining 1/4 teaspoon vanilla extract.
  • Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides.
  • Refrigerate until glaze sets, at least 2 hours.
  • (Can be made 1 day ahead).
  • Transfer cookies to airtight container and keep refrigerated.

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Reviews

  1. Wow! These would make a nice valentine gift for someone. That is if you can keep from eating them all yourself. I used shredded coconut because it is what I had on hand. I also used half bittersweet chocolate and half semi-sweet chips, also what I had on hand. These were fun to make and I might make them a little smaller next time so I'll feel less guilty if I eat 3! These are a very special splurge!
     
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