Chocolate-Dipped Coconut Macaroons - Food Wishes
Learn how to make Chocolate-Dipped Coconut Macaroons! This beautiful, and delicious cookie is ridiculously easy to make, keeps for days, and is a proven crowd-pleaser. What I’m trying to say is make extra.Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Chocolate-Dipped Coconut Macaroons recipe!
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Chocolate coconut tart (accidentally vegan)
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***RECIPE, MAKES 1 9-INCH (23cm) DIAMETER TART OR 4 4.5-INCH (11cm) TARTLETS***
For the crust:
*These quantities yield a tart that is half crust, half filling. If you want more traditional proportions, reduce the crust ingredient amounts by a third.
1 (120g) cup all-purpose flour
1/2 cup (50g) almond flour (could replace with more AP flour, or fine coconut flakes)
1/2 cup (100g) sugar
1/2 cup (8 tablespoons, 110g) coconut oil (virgin tastes more like coconut, if you want that)
1/2 teaspoon (3g) kosher salt
For the ganache filling:
1 14oz (400mL) can coconut cream, or milk if you can't find cream (I like the Thai style)
1 cup (170g) solid chocolate, chips or chopped
1-3 tablespoons syrup (optional, could be corn syrup or any other neutral syrup)
1 teaspoon vanilla, almond or coconut extract (optional)
Optional garnish ideas: a few raspberries, flaky salt, powdered sugar, etc.
Check if your coconut oil is solid at your room temperature. If it's not, chill it until it is solid (but not too cold and hard that you can't work with it). Assemble all the crust ingredients, and cut the solid coconut fat into everything else until you have a coarse breadcrumb consistency. You can do this by pulsing everything in a food processor, or do what I do in the video and just use a pastry cutter or a fork to squish all the big chunks of fat into tiny bits dispersed through everything else.
Heat your oven to 350ºF/180ºC. Mold all of the crumb into your tart pan (or tartlet pans), pinching it into the corner so that it won't be too thick in there after the crust melts and slumps down the sides a bit in the oven. You can use the bottom of a glass or a measuring cup to compress the crumb smoothly and evenly into the pan(s).
Places the pan(s) on a baking tray to catch and drippings, and bake it for 15-25 minutes, depending on how brown you want it to taste. You can take it out any time after it's gone molten and bubbly. The darker, the stronger the caramelized flavor, and the harder the crust will be. Cool the crust(s) thoroughly before making the ganache and filling them.
To make the ganache, lift all of the semi-solid white fat off the top of the coconut cream/milk can and put it in a microwave-safe measuring jug. If necessary, pour in enough of the remaining semi-clear coconut water to give you 1 cup (240mL) liquid. Stir in the chocolate — I measure it by displacement, stirring in enough chocolate to give me two total cups (480mL) of stuff.
Microwave the coconut cream and chocolate on half-power for a couple minutes, just until you see the first sign of chocolate melting. Take it out and see if you can stir it smooth — if you keep stirring, it'll probably melt smooth at a surprisingly low temperature. If you can't stir it smooth, microwave it again, just long enough until you can stir it together.
Taste the ganache and see if you think it needs to be sweeter. Stir in syrup to taste, along with a the vanilla or any other flavoring you want to add. Don't add salt — the crust is salty.
Put the tart shell(s) in a safe, flat spot in the refrigerator, and then pour the ganache directly in, right up to the brim. It's OK if it goes past your wall of crust. Refrigerate until solid, at least a couple hours and preferably overnight.
Put a thin layer of hot tap water into a shallow, flat vessel, like a pie pan. Take the tart(s) out of the refrigerator and put into the hot water for a few seconds to soften the stuff that's stuck to the walls of the tart pan(s). This should allow you to push the tart(s) up out of the removable ring(s). You can use a knife to lever off the bottom plate, or just leave it on.
I recommend putting the tart(s) on a cutting board and cutting out wedges. I like garnishing with flakey salt on top, but you do you.
Quick and delicious coconut cookies with chocolate drops! Recipe #686
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Very quick and delicious coconut cookies! A simple and delicious recipe, I recommend it to everyone!
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***
Servings: 12 pieces.
Ingredients:
- 113 grams butter (1/2 cup)
- 1/4 teaspoon salt
- 100 grams of sugar (1/2 cup)
- 1 egg
- 60 grams of coconut flakes (1 cup)
- 90 grams of flour (1/2 cup)
- 1/2 teaspoon baking powder
- 60 grams of chocolate (1/3 cup)
Bake in preheated 325°F (160°C) oven / 20 minutes.
This recipe can be made at home with simple ingredients that are readily available in stores. Enjoy!
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Moist and Delicious Coconut Cake | Easy No Flour No Butter Coconut Dessert
i n g r e d i e n t s :
• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream (33%fat)
• 2 1/2 cups (250 g) unsweetened (finely) shredded coconut (dry)
• A pinch of salt
• 1 tsp baking powder
Bake the cake at 350ºF/180ºC for 30-35 min.
I used a 9/23 cm square baking pan.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
All the recipes you see on my channel were found on the internet or in cookbooks. I am not the first one to make them. I adjust the ingredients to my taste, practice the recipes until I think they are perfect and share with you what I loved the most. Hope you will love them too! ;)
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How To Make Coconut Drops
Learn how to make Caribbean style coconut drops dessert, using a traditional recipe from Trinidad and Tobago.This tasty coconut dessert is similar to a scone and is great with tea or coffee. For full baking instructions, including a step by step guide, visit: