Coconut Macaroon Cookies (Chocolate Dipped) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture.
Here is the best “Coconut Macaroon Cookies (Chocolate Dipped)" recipe we have found so far. This is gonna really delicious.
Ingredients of Coconut Macaroon Cookies (Chocolate Dipped)
- It’s 3 each of 7 ounce bags flaked & sweetened coconut.
- Make ready 1/2 cup of all purpose flour, start with only half of this (more or less as needed).
- Prepare 1 can of sweetened condensed milk (14 ounces).
- Take 2 large of eggs.
- Make ready 3 1/2 tbsp of margerine.
- You need 2 tsp of real vanilla extract.
- It’s 1 packages of semisweet chocolate chips (milk chocolate if u like them sweeter, the macaroons aren't very sweet).
- Make ready 1 1/2 tbsp of cooking wax for thinning & making the chocolate shiny.
Last week was the first week in the history of my blog that I only posted one recipe.These dense and chewy coconut macaroons are dipped in dark chocolate for the ultimate decadent treat, and they also feature a It was no surprise then, that when I was telling her about my cravings for coconut macaroons, her head went straight to dipping my favorite cookie into chocolate.Are chocolate-dipped coconut macaroons supposed to be chewy?Chocolate-dipped macaroons have a sweet and chewy texture, with a layer of melted chocolate on the bottom.
Coconut Macaroon Cookies (Chocolate Dipped) instructions
- Preheat oven to 300° F. If u have a big oven you should use the middle rack to bake these. If you have a small oven you should use the top rack of your oven….
- Melt margarine in microwave, set aside to cool a bit… In a large mixing bowl mix all the coconut with half of the flour (you'll probably need more later but not at this point) Set this aside….
- In another bowl whisk together sweetened condensed milk, vanilla extract, eggs & melted but cooled a bit margarine until well incorporated….
- Pour wet mixture into the dry mixture (coconut & half the flour) Use a good stiff spoon such as a metal or wooden one to mix all together until well incorporated….
- After mixing together at this point your mix needs to be tested… Take a tbs of mix and put it on a saucer… If the mix stays in a pile without spreading then it should be fine, if not you will now have to start adding in the other half of the flour & mixing in after each tbs until you have the right consistency… Keep testing it after adding flour by adding by tbs onto a saucer & make sure to add it back to the other mix each time….
- Now you can drop by tbs onto a cookie sheet & bake until the tops are just starting to get golden in color & the bottoms should be light golden brown… When done pull out of the oven & let sit 4-5 minutes… After sitting carefully remove with a spatula & put on a plate or platter to finish cooling… Put another batch in the oven & repeat until all mix is used up….
- At this point you can dust them with powdered sugar & eat them if you'd like… Otherwise put about 1/2 of your bag of chocolate chips in a bowl with your wax then into the microwave on low setting until melted… (I use a paring knife to shave the wax so that it melts better) After the chocolate is melted dip each macaroon into the chocolate & shake off excess… Put back onto plate or platter & into the freezer or fridge so the chocolate sets….
- Now you can eat them, share them or store them in airtight containers! I hope you all enjoy them! They are delicious & addicting!!.
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.Chocolate Dipped Macaroons — These delicious cookies are a coconut lover's dream, and they are so easy to make!
This texture comes from the coconut flakes, which makes up the bulk of these cookies.When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet.Storage: Macaroons can be kept in an airtight.Modern day coconut macaroons are soft coconut cookies, sometimes made with almond paste or even potato starch.Let cool completely before removing from the tray.
