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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Chocolate Dipped Coconut Macaroons Recipe

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This recipe for Chocolate Dipped Coconut Macaroons is from The York Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large egg whites (1 cup)
2 cups sugar
1/2 tsp salt
2 Tbsp honey
5 cups dried sweetened extra fancy coconut
1/2 cup flour
2 tsp vanilla extract
4 ounces bittersweet or semisweet chocolate, chopped. (use the good stuff)
Directions:
Directions:
In a very large saucepan, whisk together all ingredients except the chocolate and the coconut until smooth. Then add the coconut and mix until incorporated.
Set over medium-low heat and gently cook the mixture, stirring frequently to dry it out a bit. When the bottom just begins to sizzle, transfer the mixture to a medium bowl and let it cool slightly. ( You can tell it is ready to take off the heat when it holds it shape when you make a spoonful into a mound.)

Position the racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line 2 baking sheets with parchment or silicone baking mats.

Use your fingers or a medium ice cream scoop to form into tight 1 1/4 inch pyramids or mounds and place them on the prepared baking sheets. (they won't spread during baking so you can place them fairly close together) Bake, rotating the baking sheets midway during baking, until the macaroons are uniformly deep golden brown, about 20 minutes.
Let them cool completely.

Melt the chocolate slowly and over low heat. Dip the bottom of each macaroon into the melted chocolate, scraping any excess chocolate against the insider rim of the bowl. After dipping, place the cookie, dipped side down, on the prepared baking sheet. Refrigerate until the chocolate hardens.

The batter can be refrigerated for up to 1 week or frozen for up to 1 month.
Personal Notes:
Personal Notes:
Ready for Desert: David Lebovitz

 

 

 

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