Chocolate Dipped Coconut Macaroons

Small bites, big delights! Those who know me well, know that baking is NOT my forte! Sweet treats are not the first thing that comes to mind when I am in the kitchen either. Probably because I’m not a big sweet eater. My husband David has that base covered! He’s the one with a sweet tooth…or two and it makes me happy to make him happy so I make treats for him. Last Christmas my daughter-in-law Liz made the most wonderful little macaroons. They were so yummy I couldn’t stop eating them. I even had them for breakfast. I guess you could say they were a huge hit! Thanks Liz! 

When you aren’t a baker you really appreciate making simple goodies that create a big wow when you present them. That’s macaroons! So incredibly easy and so very good! Chewy and soft on the inside, toasty and crunchy on the outside. And if that wasn’t fantastic enough, then you dip them in 72% chocolate! What’s not to love? Now this is baking I can really feel confident about.

Macaroons are rustic, unpretentious little confections that are at the same time elegant. They are a perfect gift for the one who receives them and for you because they are so fast and easy to make. No more talking, let’s get baking!

Chocolate Dipped Coconut Macaroons 

Macaroon Ingredients

Macaroons:

Macaroons in a bowl

Mix coconut, honey, salt, eggs and almond extract in large bowl.

Combine to coat

Stir until well blended and all of the coconut flakes are coated. This is important because the liquids will hold the coconut flakes together.

Slide off spoon

Drop by tablespoonfuls onto parchment paper or silicone mat lined cookie sheets. Love these silicone mat for baking! Everything slides off so easy and the clean up is a breeze!

Squeeze to compact

Gently squeeze together each ball as you slide it off the spoon to lightly compact the balls, leaving bits of coconut sticking out from around the balls. These bits get nicely browned tips.

Bake

Bake at 350 degrees for 12-18 minutes or until the tops and bottoms look toasty brown.

Cool

Move to cooling rack. Cool completely. Makes about 3 dozen cookies.

Chocolate Dip:

Melt chocolate double boiler

Melt the chocolate and 4 tablespoons cream together in a glass bowl over a pot of simmering water to melt the chocolate. (double boiler style)

Smooth dipping chocolate

Mix well until smooth and melted thoroughly. Add more cream until the chocolate reaches the right consistency to dip the cookies. Chocolate should be shiny and smooth.

Dip bottoms

Dip cookie bottoms into chocolate and let excess chocolate drip off. Use a knife “spread” chocolate on the last cookies if there is not enough to dip them in. Chocolate is messy business!

Dry on sides

Place them upside down or on their sides so chocolate can set. Let stand at room temperature or refrigerate on wax paper lined tray 30 minutes or until chocolate is firm.

Macaroons

Chocolate Dipped Coconut Macaroons
Yields 30
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Prep Time
15 min
Cook Time
18 min
Total Time
32 min
Prep Time
15 min
Cook Time
18 min
Total Time
32 min
88 calories
10 g
16 g
5 g
1 g
4 g
22 g
41 g
8 g
0 g
1 g
Nutrition Facts
Serving Size
22g
Yields
30
Amount Per Serving
Calories 88
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 16mg
5%
Sodium 41mg
2%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
4%
Sugars 8g
Protein 1g
Vitamin A
1%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Macaroons
  1. 1-14 oz bag sweetened coconut (angel flake)
  2. 3 tablespoons Pure Honey
  3. 1/8 teaspoon salt
  4. 2 whole eggs
  5. 1 teaspoon almond extract
Chocolate Dip
  1. 1 1/4 cups 72% chocolate chips
  2. 4-5 Tablespoons cream
Macaroons
  1. Mix coconut, honey, salt, eggs and almond extract in large bowl. Stir until well blended and all of the coconut flakes are coated.
  2. Drop by tablespoonfuls onto parchment paper or silicone mat lined cookie sheets. Gently squeeze together each ball as you slide it off the spoon to lightly compact the balls, leaving bits of coconut sticking out from around the balls. These bits get nicely browned tips.
  3. Bake at 350 degrees for 12-18 minutes or until the tops look toasty brown.
  4. Move to cooling rack. Cool completely. Makes about 3 dozen cookies.
Chocolate Dip
  1. Melt the chocolate and 4 tablespoons cream together in a glass bowl over a pot of simmering water to melt the chocolate. (double boiler style) Mix well until smooth and melted thoroughly. Add more cream until the chocolate reaches the right consistency to dip the cookies.
  2. Dip cookie bottoms into chocolate and let excess chocolate drip off. Use a knife "spread" chocolate on the last cookies if there is not enough to dip them in.
  3. Place them upside down or on their sides so chocolate can set. Let stand at room temperature or refrigerate on wax paper lined tray 30 minutes or until chocolate is firm.
beta
calories
88
fat
5g
protein
1g
carbs
10g
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Life of the Party Always! http://lifeofthepartyalways.com/
 

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