Chocolate dipped coconut macaroons. It stands at a crossroads between cornbread and casserole: soft yet gritty, subliminally salty and sweet. Best known a Southern side (and possibly Native American in origin), spoon bread is gaining popularity at holiday feasts. Lightly grease and flour a large cookie sheet or line with parchment paper; set aside.
Remove to wire racks to cool completely. Dip bottoms of cookies in melted chocolate; allow excess to drip off. Cover the almonds and place the coconut mix on the parchment paper. You can have Chocolate dipped coconut macaroons using 9 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Chocolate dipped coconut macaroons
- It’s 2 of eggs.
- You need 1/2 cup of coconut oil.
- You need 3/4 cup of coconut sugar.
- You need 1 tbsp of maple syrup.
- You need 1 cup of shredded coconut.
- You need 1/4 cup of toasted coconut flakes.
- Prepare 1 tbsp of almond flour.
- You need 1 tbsp of coconut flour.
- You need 1 cup of chocolate chips.
American macaroons are more often made with coconut, like the recipe I am sharing with you today. To add a bit of decadence to the standard macaroon, I've dipped and drizzled them in dark chocolate. The combination of rich dark chocolate and sweet, chewy macaroon is impossible to resist. These coconut macaroons are light, chewy, and dipped in chocolate.
Chocolate dipped coconut macaroons instructions
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 or Christmas-y variety. Add in vanilla and stir to combine then set aside. In a separate bowl combine egg whites and salt and beat until soft peaks form. In a heavy saucepan, combine the egg whites, sugar, salt, vanilla and coconut.