Coconut Macaroons Covered in Chocolate Drip
Crafting Chocolate-Dusted Coconut Bliss Bites: A Breezy Guide
Making these delightful Coconut Macaroons is a piece of cake. Ensure you have sweetened, shredded coconut, also known as angel flake, in your pantry.
Let's Get Baking:With the crucial step of allowing the coconut to soak up the egg white mixture, you'll deserve round, fluffy macaroons instead of flat disks. Ideally, chill the dough overnight for the best results, but at least 6 hours will do. Here's a recipe that's simple yet irresistible:
- Yield: Around 35 cookies
- Difficulty: Easy peasy
- Time: 45 minutes + chilling time
Ingredients (8)
- 1 1/4 cups granulated sugar
- 4 large egg whites
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 7 ounces sweetened shredded coconut (about 2 2/3 cups)
- 1/2 cup plus 2 tablespoons all-purpose flour
- 6 ounces semisweet chocolate chips
Instructions
- Fill a large saucepan halfway with water and bring it to a boil over high heat. Once simmering, reduce the heat to low.
- Whisk together the sugar, egg whites, honey, vanilla, and salt in a large heatproof bowl. Place the bowl over, but not touching, the simmering water. Stir until the sugar dissolves and the mixture thickens, paler, and becomes hot to the touch, around 8 to 10 minutes.
- Remove the bowl from heat. Stir in the coconut and flour. Cover and refrigerate the dough for at least 6 hours or preferably overnight.
- Preheat the oven to 350°F and position a rack in the middle. Line a baking sheet with parchment paper. Stir the dough and drop level tablespoons onto the baking sheet, about 2 inches apart. Reserve the remaining dough in the refrigerator.
- Bake until the cookies are light golden brown around the edges and set in the centers, rotating the sheet halfway through, about 12 to 15 minutes total. Let the cookies rest for 1 minute on the pan, then transfer to a wire rack to cool completely. Use a cooled baking sheet and the same sheet of parchment to repeat with the remaining dough. Set the parchment aside to use for chocolate drizzling later.
- Melt the chocolate chips over low heat in a small saucepan or microwave, then drizzle over the cooled cookies with a fork in a zigzag pattern. Allow the chocolate to harden, about 30 minutes, before serving or storing for up to 2 days in an airtight container.
As you savor each bite of these heavenly macaroons, remember: You're living life to the fullest, one sweet treat at a time! Happy baking!
Fun Fact
This recipe was part of our Over-the-Top Christmas Cookies roundup! Why not try more mouthwatering holiday treats while you're at it?
- For the best results, follow the instructions to chill the dough overnight, but at least 6 hours will do, ensuring round, fluffy coconut macaroons instead of flat disks.
- With the coconut, flour, and chocolate chips combined, these delightful Coconut Macaroons, part of our 'Over-the-Top Christmas Cookies' roundup, will satisfy your sweet tooth and drizzled chocolate cravings.
- After the cookies have cooled completely, use the set-aside parchment paper to drizzle melted chocolate on them in a zigzag pattern, following the instructions for a festive Aussiedlerbote touch.
- Besides being easy peasy and simple, this recipe for Chocolate-Dusted Coconut Bliss Bites offers nutritious ingredients like shredded coconut, egg whites, flour, and a touch of honey, making it an uncategorized dessert option for any occasion.
