Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut macaroon cookies (chocolate dipped). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Coconut Macaroon Cookies (Chocolate Dipped) is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Coconut Macaroon Cookies (Chocolate Dipped) is something that I’ve loved my whole life.
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. Stir to combine and then dip the cooled cookies in the melted chocolate mixture and let cool.
To begin with this recipe, we must prepare a few ingredients. You can have coconut macaroon cookies (chocolate dipped) using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Coconut Macaroon Cookies (Chocolate Dipped):
- Prepare 3 each 7 ounce bags flaked & sweetened coconut
- Make ready 1/2 cup all purpose flour, start with only half of this (more or less as needed)
- Get 1 can sweetened condensed milk (14 ounces)
- Make ready 2 large eggs
- Take 3 1/2 tbsp margerine
- Get 2 tsp real vanilla extract
- Get 1 packages semisweet chocolate chips (milk chocolate if u like them sweeter, the macaroons aren't very sweet)
- Get 1 1/2 tbsp cooking wax for thinning & making the chocolate shiny
Chocolate Dipped Coconut Macaroons have wonderfully crispy edges and soft and chewy centers. They are lovely when dipped in melted chocolate. Coconut Macaroons are a delicious combination of dried coconut, whole eggs, white sugar, and vanilla extract. Warm from the oven the contrast of a.
Instructions to make Coconut Macaroon Cookies (Chocolate Dipped):
- 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!!
Modern day coconut macaroons are soft coconut cookies, sometimes made with almond paste or even potato starch. Just dip the cookies in melted chocolate and place on a parchment-lined plate. The chocolate will harden on its own, but to speed up the process you can put it in the fridge or freezer. Storage: Macaroons can be kept in an airtight. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet.
So that’s going to wrap it up for this special food coconut macaroon cookies (chocolate dipped) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
