Chocolate Dipped Coconut Macaroons. These Coconut macaroons dipped in chocolate were wonderful!! My niece LOVES coconut so I asked if she liked macaroons. She said the only ones she'd ever seen looked like burnt globs.

You might like them light and flaky. I'm giving you the keys These chocolate coconut macaroons require surprisingly few ingredients to deliver their chewy, coconutty flavor. Here's all I used to make this.

Believe it or not this is an easy recipe just bearing in mind the extra ones. I think the hardest part is to locate the best ingredients so you can enjoy the appetizing Chocolate Dipped Coconut Macaroons for your lunch with your friends or family. You can cook Chocolate Dipped Coconut Macaroons using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chocolate Dipped Coconut Macaroons

It's 14 oz of shredded coconut (about 5 1/3 cups).
It's 4 of egg whites.
You need 2/3 cup of white sugar.
It's 6 tbs of all purpose flour.
Prepare 1 tsp of vanilla or almond extract.
It's 1/4 tsp of salt.
You need 1 cup of semi sweet chocolate chips.
You need 1/2 cup of dark chocolate chips.

Chocolate Dipped Coconut Macaroons have wonderfully crispy edges and soft and chewy centers. They are lovely when dipped in melted chocolate. Coconut Macaroons are a delicious combination of dried coconut, whole eggs, white sugar, and vanilla extract. Warm from the oven the contrast of a.

Chocolate Dipped Coconut Macaroons instructions

Preheat oven to 325°F. Line a baking sheet with parchment paper. Spray paper lightly with cooking spray. Set aside..
In a large bowl mix together coconut, flour, sugar, and salt. Stir in egg whites and extract until fully incorporated. Mixture should stick together and be able to form a wet ball..
Drop by tbs onto prepared baking sheet (I fit 24 at a time). Bake 20 minutes or until edges are golden..
Remove from oven and immediately transfer to a wire rack to cool completely..
When cookies are cool, place chocolate chips in a microwave safe bowl. Microwave in 30 second increments until fully melted, stirring after each round..
Dip bottoms of macaroons into chocolate. Allow some excess to drip off and place on wax paper lined baking sheet. Place in refrigerator until chocolate is set..
Store in an airtight container. Best kept refrigerated. Pull out of fridge at least 15 minutes before serving. Enjoy!.

These coconut macaroons are light, chewy, and dipped in chocolate. They're always a crowd favorite and incredibly easy to make! When I first made coconut macaroons nearly eight years ago, I was very new to cookies that were not of the standard chocolate chip, peanut butter, oatmeal-raisin. Coconut Macaroons are a delicious combination of dried coconut, whole eggs, white sugar, and vanilla extract. Warm from the oven the contrast of a crispy exterior to a moist, soft and chewy interior is amazing.

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