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
Macaroons:
Mix coconut, honey, salt, eggs and almond extract in large bowl.
Stir until well blended and all of the coconut flakes are coated. This is important because the liquids will hold the coconut flakes together.
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!
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 at 350 degrees for 12-18 minutes or until the tops and bottoms look toasty brown.
Move to cooling rack. Cool completely. Makes about 3 dozen cookies.
Chocolate Dip:
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. Chocolate should be shiny and smooth.
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!
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.
- 1-14 oz bag sweetened coconut (angel flake)
- 3 tablespoons Pure Honey
- 1/8 teaspoon salt
- 2 whole eggs
- 1 teaspoon almond extract
- 1 1/4 cups 72% chocolate chips
- 4-5 Tablespoons cream
- Mix coconut, honey, salt, eggs and almond extract in large bowl. Stir until well blended and all of the coconut flakes are coated.
- 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.
- Bake at 350 degrees for 12-18 minutes or until the tops look toasty brown.
- Move to cooling rack. Cool completely. Makes about 3 dozen cookies.
- 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.
- 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.
- 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.
They look delicious! I’m going to make them this week. Thanks for the recipe Michele!