Easiest Way to Prepare Appetizing Chocolate Dipped Coconut Macaroons

Chocolate Dipped Coconut Macaroons. Chocolate-Dipped Coconut Macaroons Chocolate-Dipped Coconut Macaroons. Chocolate-Dipped Coconut Macaroons take one of my all-time favorite cookie recipes, Coconut Macaroons, and dips them in sweet melted chocolate for the ultimate dessert experience. This recipe is incredibly EASY to make, because you don't have to worry about egg whites or cocoa powder.

You can even dip them in chocolate before storing or freezing! 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 coconut macaroons are light, chewy, and dipped in chocolate. You can cook Chocolate Dipped Coconut Macaroons using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chocolate Dipped Coconut Macaroons

1. Prepare 14 oz of shredded coconut (about 5 1/3 cups).
2. Prepare 4 of egg whites.
3. Prepare 2/3 cup of white sugar.
4. You need 6 tbs of all purpose flour.
5. Prepare 1 tsp of vanilla or almond extract.
6. Prepare 1/4 tsp of salt.
7. It's 1 cup of semi sweet chocolate chips.
8. Prepare 1/2 cup of dark chocolate chips.

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 or Christmas-y variety. When I started working at the sugar monkey in October, friends used to ask me to share Jennifer Reed's recipes with them because they know that Jennifer is in a very select league of pastry chefs. I chuckled at my friends and told them two things.

Chocolate Dipped Coconut Macaroons step by step

1. Preheat oven to 325°F. Line a baking sheet with parchment paper. Spray paper lightly with cooking spray. Set aside..
2. In a large bowl mix together coconut, flour, sugar, and salt. Stir in egg whites and extract until fully incorporated. Mixture should stick together and be able to form a wet ball..
3. Drop by tbs onto prepared baking sheet (I fit 24 at a time). Bake 20 minutes or until edges are golden..
4. Remove from oven and immediately transfer to a wire rack to cool completely..
5. When cookies are cool, place chocolate chips in a microwave safe bowl. Microwave in 30 second increments until fully melted, stirring after each round..
6. Dip bottoms of macaroons into chocolate. Allow some excess to drip off and place on wax paper lined baking sheet. Place in refrigerator until chocolate is set..
7. Store in an airtight container. Best kept refrigerated. Pull out of fridge at least 15 minutes before serving. Enjoy!.

First, I work in the office, not the kitchen; so I do not even see how the magical recipes are created. Macaroons are one of my favorite cookies, especially the chocolate dipped version. Whenever I find myself at a bakery, Chocolate Dipped Macaroons are usually my cookie of choice. The combination of coconut and chocolate is a classic one, and the texture is divine. As a coconut lover, I've tried dozens of recipes for coconut macaroons recipes over the years — be it for the holidays or for friends who eat gluten-free.