Chocolate-Dipped Coconut Macaroons – Are you, in the mood for a flavored treat with a twist? Look no further than our Chocolate Dipped Coconut Macaroons! These delightful bite-sized goodies bring together the richness of semisweet chocolate and the exotic flavor of coconut making them an absolute must-try. Whether you’re enjoying them as an afternoon snack or serving them at a gathering these macaroons are surprisingly easy to whip up while still offering an experience.
I can still vividly recall the first time I made these macaroons. It was one rainy afternoon when I wanted to surprise my family with something special. The combination of chocolate and coconut turned out to be a hit with my husband and child. They adored the crispy coconut exterior juxtaposed with the chocolate base – it was like a harmony for those cozy family moments.
What makes these Chocolate-Dipped Coconut Macaroons truly stand out?
What makes our Chocolate Dipped Coconut Macaroons stand out from the rest? Well for starters they’re incredibly simple to make requiring 20 minutes of preparation time. This makes them ideal for days or even impromptu baking sessions. Furthermore, you have control over how chocolate you want to include allowing you to tailor their decadence level according to your personal preference – whether you prefer them richly indulgent or subtly sweet. And let’s not forget their versatility – these macaroons are not only treats for your taste buds but suitable, for various occasions; be it a festive party, a thoughtful homemade gift or merely treating yourself on a peaceful evening.
What You Need To Make This Chocolate-Dipped Coconut Macaroon Recipe?
Sweetened Condensed Milk: Sweetened condensed milk is the ingredient that gives macaroons their creamy texture. It acts like an embrace binding all the ingredients together and creating that chewy center we all adore.
Almond Extract: Almond extract adds a touch of magic, to the macaroons. With a few drops it brings a depth that beautifully complements the tropical flair of coconut.
Vanilla Extract: Think of vanilla extract as your friend in this recipe. Its warm and comforting aroma elevates these macaroons from simple to extraordinary.
Fine Salt: A pinch of salt may seem small. Plays a crucial role, in balancing the sweetness. It ensures every bite is harmoniously blended with flavors.
Egg White: Egg whites are what give our macaroons their light texture. Like clouds, they hold everything together. Create those beautiful golden peaks.
Shredded Unsweetened Coconut: Shredded unsweetened coconut takes the spotlight here! It’s where that delightful chewiness and tropical goodness come from. By using coconut we allow natural flavors to shine while keeping sweetness in check.
Semisweet Chocolate: Finally semisweet chocolate adds the finishing touch making it truly irresistible. The rich and velvety contrast it provides takes these macaroons to chocolatey heaven. It’s not a dip; it’s an experience.
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Steps To Make Chocolate-Dipped Coconut Macaroons:
Step 1: Preheat your oven to a temperature of 350 degrees F (175 degrees C). In a bowl whisk together the condensed milk, almond extract, vanilla extract, salt, and egg until they are well combined. Next, gently fold in 2 1/3 cups of coconut until you achieve a sticky mixture that holds together like close friends. Using a sorbet scoop shape the mixture into balls.
Step 2: Roll these balls in the remaining shredded coconut. Place them on a baking sheet lined with a silicone mat or parchment paper. Make sure to give them space to breathe during baking. Bake for around 20 minutes. Until they turn brown like a sunny day. Allow them to cool for 20 minutes. They deserve some rest after their time, in the oven!
Step 3: While the macaroons are cooling down melt three-fourths of your chocolate using a boiler method. Scrape it like an artist who loves chocolate. Completely melted, remove from heat and add the remaining chocolate stirring until smooth and glossy.
Step 4: Dip each cooled macaroon 1/8 inch, into this liquid chocolate. Place them on parchment paper. Patiently wait for the chocolate coating to harden.
Tip:
Before adding the coconut to the batter take a moment to lightly toast it either in a skillet or, in the oven. This simple step enhances the flavors of the coconut bringing out a nuttier and caramelized taste that beautifully complements the sweet condensed milk and rich chocolate. Toasting the coconut not only elevates the flavor profile of your macaroons but also adds a delightful crispy texture creating a perfect combination of tastes and mouthfeel. Just make sure to keep an eye on it while toasting as it can quickly go from golden, to burnt!
Frequently Asked Questions:
Can I use sweetened coconut?
Yes. You might want to reduce the amount of condensed milk to maintain a balanced level of sweetness.
How long can I store them?
If stored in an airtight container they will stay fresh for a week.
Can I freeze these macaroons?
Definitely! You can freeze them without the chocolate coating. Dip them after thawing.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chocolate-Dipped Coconut Macaroons
Ingredients
- ¾ c sweetened condensed milk
- ¼ tsp almond extract
- 1 ½ tsp vanilla extract
- ¼ tsp fine salt
- 1 large egg white
- 3 c shredded unsweetened coconut
- 1 4 oz bar semisweet chocolate, chopped
Instructions
- Set your temperature to 350 degrees Fahrenheit (175 degrees Celsius).
- In a mixing bowl mix together condensed milk, almond extract, vanilla extract, salt and egg white. Whisk them until well combined. Add 2 1/3 cups of coconut and mix until the mixture becomes sticky.
- Using a sorbet scoop or spoon shape the mixture into balls. Roll each ball in the remaining shredded coconut.
- Place the macaroons on a baking sheet lined with silicone. Bake them in the preheated oven for 20 minutes. Until they turn golden brown. Allow them to cool for 20 minutes.
- Melt three-fourths of the chocolate using a boiler method making sure to stir. Once melted remove it from heat. Add the remaining chocolate while stirring continuously until it becomes smooth.
- Dip the base of each cooled macaroon, into the melted chocolate. Then place them on parchment paper.
- Wait patiently until the chocolate hardens before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
