Joys of Baking Chocolate Dipped Coconut Macaroons
"Make with 2 whole eggs, I wanted to post this as many of the other recipes call for whipped egg whites."
photo by lois hall
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
24 macaroons
- Serves:
- 12
ingredients
- 2 large eggs, room temperature
- 1⁄2 cup granulated sugar
- 1⁄8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 cups sweetened dried coconut (shredded or flaked)
-
Chocolate Coating
- 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, coarsely chopped
- 1⁄2 teaspoon shortening or 1/2 teaspoon butter
directions
- Preheat oven to 350 degrees F (180 degrees C) and line baking sheet with parchment paper or I use my Silpad.
- In a large bowl whisk the eggs until well beaten. Whisk in the sugar, salt, and vanilla extract. Finally, stir in the dried coconut, making sure that all the coconut is thoroughly moistened.
- Place small mounds (about 1 tablespoon) (I used a 1/8 cup measuring cup or use a small ice cream scoop) of the batter on the parchment-lined baking sheet, spacing several inches apart. If desired, place a small chunk of chocolate in the center of each cookie. (I put a chocolate chip on top of mine but they did not melt -- probably have to put under the broiler for a minute or so in the future.) Bake for about 14 to 18 minutes or until golden brown. (I used my counter top convection oven & it took about 22 minutes.) Remove from oven and place on a wire rack to cool. Then dip or spread the bottoms of each macaroon with the melted chocolate. Place the macaroons, chocolate side down, on a parchment lined baking sheet. Refrigerate the cookies for about 15-30 minutes, or until the chocolate hardens. Can be covered and stored for several days at room temperature or in the refrigerator.
- Chocolate Coating: Place the chopped chocolate and shortening in a microwaveable bowl. Melt in the microwave (or over a saucepan of simmering water). Let cool to room temperature before using.
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RECIPE SUBMITTED BY
Living in Tampa, Florida provides opportunity for great fresh vegetables& fruits year round. I work as a health care provider at a clinic & at the local university while my husband continues on a forever home renovation. We cook for ourselves & our friends, love to entertain & have a new kitchen which helps make cooking a pleasure! We travel when we can, have one dog (Petey-boxer boy), great neighbors & friends. Life is good. Cooking is a great outlet to use creativity, relieve stress & you get to eat the results (usually). My favorite cookbooks: Cooking for Mr. Latte, Amanda Hesser [I have literally cooked every recipe in this book-good, easy & cosmopolitan]; The Cook & the Gardener, Amanda Hesser [lots of recipes with again a cosmopolitan flare, written while Ms. Hesser was the cook in France at a country manor]; Encore with Claudine, Jacques Pepin; Cooking at Home, Julia Child & Jacques Pepin; Bon Appetite magazine is my favorite & I look forward to each monthly copy. I mostly follow recipes to the letter (I think it's related to my job in the medical profession). My husband Art is the prep & clean up guy. He is also the best eater I know. Who else can eat the same thing 3-5 days in a row & not complain?
