Best 5 Chocolate Coated Macaroons Recipes

OATMEAL CHOCOLATE COCONUT MACAROONS

Steps:

• Mix oats, coconut, and cocoa powder together in a bowl.
• Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
• Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

CHOCOLATE MACAROONS - NO BAKE

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.
• Set bowl with chocolate over a pan of simmering water; stir until chocolate is melted. Let cool slightly.
• Pour melted chocolate into a large bowl; add cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.
• Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.
• Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.

CHOCOLATE COATED MACAROONS

Steps:

• Preheat oven to 350.
• Combine coconut, 1 teaspoon vanilla extract and salt in a medium bowl.
• Mix in sweetened condensed milk to form a thick paste and coat all coconut.
• Beat egg whites with 1 teaspoon cream of tartar until stiff.
• Fold egg whites into coconut mixture.
• Drop by rounded teaspoons onto parchment paper on cookie sheet, about 2 inches apart.
• Flatten slightly (trust me, it will make it alot easier when you chocolate coat them).
• Bake 8-10 minutes or until tops begin to turn light brown.
• Remove from oven and let cool on pan about 2 minutes.
• Remove from pan onto wire rack and let cool completely.
• Meanwhile, prepare glaze by melting chocolate chips.
• Add vanilla extract and powdered sugar to melted chocolate
• Add water until chocolate mixture becomes a good consistency to dip the macaroons in (the idea is to be not too thin and not too thick; it should stick to the cookies but not be too thick).
• To coat macaroons, let cool completely.
• Dip the flat bottoms of macaroons into chocolate mixture then place them upside down on wire rack.
• Let the bottom coating cool either at room temperature, or you can stick em in the fridge to speed up the process.
• Once the coating has set on the bottoms, coat the tops and place back on wire rack with set bottom on the bottom.
• Allow chocolate to set.

CHOCOLATE-DIPPED COCONUT MACAROONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
• Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
• Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.