Chocolate Dipped Coconut Macaroons

Two Carolines Chocolate Dipped Coconut  Macaroons.jpg

It’s hard to believe that I didn’t like coconut when I was younger. The Mounds bar was one of the most dreaded Halloween candies (besides Circus Peanuts, let’s be real). I hated the texture and couldn’t get past it. I’m not actually positive as to when I hit the turning point in my relationship with coconut, but I’m so glad I did! Now I’ll take it ALL. The more coconutty-the better. Maybe one could say, I’m nuts for coconuts? I’m so sorry—that was bad and you guys deserve better. To make up for it, here is the recipe for the goodness that is pictured above…

Chocolate Dipped Coconut Macaroons

  • 3/4 cups egg whites (6-7 eggs)
  •  1 1/2 cups sugar
  • 1 1/2 teaspoons almond extract
  • 1-2 drops of butter flavoring (not necessary, but I think it adds a little something)
  • 1/4 teaspoon salt
  • 6 cups sweetened flaked coconut

For the chocolate dipping sauce:

  • 2 cups semi-sweet or dark chocolate chips
  • 2 tablespoons shortening

Directions

Place the oven rack in the middle of the oven and preheat the oven to 325 degrees. Line three cookie sheets with parchment paper or silpats.

In a medium bowl, beat egg whites until just frothy. Add the sugar, almond extract, butter flavoring, and salt; mix well. Stir in the coconut, two cups at a time.

Use a small cookie scoop to form the macaroons 2 inches apart onto the prepared baking sheets. Use your hands to mold the cookies a bit and lightly press down the tops.

Bake for 13-17 minutes or until set and light golden brown. Let cool on cookie sheets 5 minutes before removing. Cool completely before the next step. (and do some scientific taste testing, amiright?)

Prepare clean cookie sheets with was paper. Melt the chocolate and shortening and mix until smooth. Quickly, dip half the cookie (you only need to dip the top side of it) into the chocolate and place each one on wax paper to set. Set for at least two hours before ravenously consuming.

 

 

Chocolate Dipped Coconut Macaroons

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chocolate dipped coconut macaroons by twocarolines.com

It’s possible there are an uneven number of coconut recipes on twocarolines.com – not sorry about that.  What makes these incredibly delicious cookies unique is that they don’t have any flour, I could FINALLY bring sweets to my gluten free neighbor!  And they are perfect for my passover peeps!  These elegant chocolate dipped coconut macaroons are so incredible tasting and they truly could not be easier to make – which is nice because I made about 100 of them on Friday as presentation desserts for an event – and if you must know, the recipients LOVED them!

14 ounces sweetened condensed milk (1 can)
14 ounces sweetened shredded coconut (1 bag)
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large egg whites

1 1/2 cups chocolate chips or chopped chocolate
gold sprinkles (optional)

  1. Line two cookie sheets with parchment paper and preheat oven to 325.
  2. Combine the coconut, condensed milk, and vanilla in a large bowl.
  3. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
  4. Drop batter onto your parchment lined sheet pans using a small ice cream scoop or two teaspoons.  Bake for about 25 minutes until golden brown and let cool.
  5. Put chocolate chips in a heatproof bowl over (but not in) a pot of simmering water and let your chocolate melt so it’s all smooth.  Dip cookies halfway into your chocolate and place back on the parchment.  They will cool at room temperature eventually, but I put them in the fridge where they get firm fast and they last at least a week.

Recipe adapted from Barefoot Contessa Coconut Macaroons