How To make Chocolate and Coconut Macaroons
1 Unsweetened chocolate
-squares 4 oz Baking chocolate; sweet
2 lg Egg whites
1/2 c Sugar
1 pn Salt
2 cn Flaked coconut; 3 1/2 oz ea
1 ts Vanilla extract
Recipe by: Jo Merrill Melt together in the top of a double boiler, over hot water, the unsweetened chocolate and sweet cooking chocolate. Stir until smooth; remove from heat and cool. Beat the egg whites with a rotary beater until stiff. Gradually beat in sugar. Add the cooled chocolate mixture and continure beating until well mixed. Fold in flaked coconut. Drop by teaspoonfuls onto well-buttered baking sheets, making about 30 cookies. Bake in preheated 325 degree oven until stiff on the outside but still a little soft on inside, about 16 minutes. Remove from oven and loosen with a spatula. Remove from pan when cookies are completely cooled. -----
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In this episode of ''We Love Food'' Laura and Shannon do a special Christmas Recipe for Chocolate Coconut Macaroons with the help of their dogs Starbuck and Piper Poodle.
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(Short Video) Chocolate Macarons recipe
More detailed recipe
Ingredients:
100g egg whites
110g sugar
140g almond flour
115g powder sugar
15g cocoa powder
Chocolate ganache:
1/2 cup dark chips chocolate
1/2 cup heavy whipped cream
Bake at 300F for 16-17 minutes.
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Chocolate Coconut Macaroons
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Chocolate Coconut Macroons
Ingredients
4 oz. semisweet chocolate
1/4 cup unsweetened cocoa powder sifted
3/4 cups sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
pinch of salt
Bake at 350 15 -20 mins
Bake at 350 make sure to use parchment paper
Coconut Macarons Recipe | Kin Community
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Jenny Park of says: I find the tendency during the holidays is to spend a lot of money on fancy desserts when entertaining. But these cookie can be made for just under $10 and the recipe makes 20! So, grab a friend and spend a lazy afternoon in the kitchen baking.
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Chocolate Drizzled Coconut Macaroons
Makes 20
2/3 cup (80 g) plus 2 tbsp (15 g) all purpose flour
1 (14 ounce, 400g) bag sweetened shredded coconut
¼ tsp (1 mL) salt
1 (14 ounce, 420 mL) can sweetened condensed milk
2½ tsp (12.5 mL) almond extract
1 cup (240 g) semi-sweet chocolate, melted
Preheat oven to 325°F (160°C).
Place flour, coconut and salt in a mixing bowl and gently toss together. Stir sweetened condensed milk and almond extract together and fold into the coconut mixture until fully incorporated. Cover with plastic wrap refrigerate for 2 to 3 hours.
Using a small cookie scooper (about 1½ tablespoons) scoop spoonfuls of the mixture onto a baking sheet lined with parchment. Bake macaroons for about 15 to 20 minutes or until the out shell begins to brown.
Allow to cool completely, about 30 minutes before dipping the bottoms in the melted chocolate, drizzling the tops with chocolate, and setting them on wax paper. Serve.
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How To Make Chocolate Coconut Macaroons | Chocoroons Recipe Chocolate Macaroons | Mortar and Pastry
How To Make Chocolate Coconut Macaroons | Chocoroons Recipe | Chocolate Macaroons
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Ingredients:
2 ½ cups desiccated coconut
¼ cup cocoa powder, unsweetened
2 large eggs
½ cup sugar
¼ tsp salt
½ tsp vanilla
2 tbsp melted butter
100g dark chocolate, melted (for dipping half of the macaroons)
Bake in a preheated oven at 180C for 12-15 minutes and cool completely then dip halfway in melted dark chocolate (makes 18pcs)
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Chocolate Dipped Coconut Macaroons Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Dipped Coconut Macaroons.
Coconut Macaroons combine dried coconut with whole eggs, white sugar, and vanilla extract. Warm from the oven the cookies have a crisp exterior with a soft, moist, and chewy interior. You will find that if you store the cookies overnight in an airtight container, the crust of the cookies does soften. Enjoy the Macaroons plain, or you can dip the bottoms of the baked cookies in melted chocolate. This is such a quick and easy cookie to make that is sure to delight.