Best 2 Triple Chocolate Coconut Macaroons Recipes
Indulge in a delectable journey of flavors and textures with our Triple Chocolate Coconut Macaroons. These delightful treats are a symphony of rich chocolate and sweet coconut, sure to satisfy your sweet cravings. Each bite is a perfect balance of chewiness and crispiness, with a moist and tender interior and a lightly toasted exterior. The macaroons are generously coated in a velvety chocolate ganache, adding an extra layer of decadence. This recipe also includes variations for a luscious Chocolate-Dipped Coconut Macaroons and heavenly Chocolate Coconut Macaroons with White Chocolate Drizzle, each offering a unique twist on the classic macaroon. Embark on a culinary adventure and create these irresistible macaroons that will leave you and your loved ones spellbound.
Let's cook with our recipes!
TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON
From Cook's Illustrated. Be sure to mix the cream of coconut thoroughly before using (shake cans), as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. For the chocolate-dipped: Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies. // Note: Be sure to use sweetened cream of coconut as this is the primary sweetener for the macaroons.
Provided by swissms
Categories Drop Cookies
Time 35m
Yield 48 one-inch cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
- Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
- Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
- Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
- Chocolate-dipped:.
- Cool cookies to room temperature on wire rack, about 30 minutes.
- Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.
TRIPLE CHOCOLATE COCONUT MACAROONS
This is a Paula Deen Recipe I 've changed just a little. I've made them many times now and not only are they beautiful to serve on the holiday cookie tray but they freeze well and taste great.
Provided by Old widow
Categories Drop Cookies
Time 1h
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, Generously grease cookie sheets.
- In a large bowl, whisk together egg whites and salt. until foamy. Whisk in condensed milk and vanilla.
- Fold in coconut and 1 cup of semisweet chips and 1 cup white chocolate chips.
- Drop batter by heaping tablespoonfuls onto prepared cookie sheets and bake at 300 degrees for 20 minutes. Cool on pans 2 minutes, remove from pans and let cool completely.
- Melt remaining chocolate chips in microwave and dip bottom of each cookie in melted chocolate to coat. Allow to harden on waxed paper.
Tips:
- Use fresh coconut: Fresh coconut adds a delicious flavor and texture to the macaroons. If you don't have fresh coconut on hand, you can use unsweetened shredded coconut, but it won't be as flavorful.
- Don't overmix the dough: Overmixing the dough will make the macaroons tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the macaroons hold their shape while baking.
- Bake the macaroons at a low temperature: Baking the macaroons at a low temperature will help them to cook evenly without burning.
- Let the macaroons cool completely before dipping them in chocolate: This will help the chocolate to set properly.
Conclusion:
These triple chocolate coconut macaroons are a delicious and easy-to-make treat. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these macaroons a try. You won't be disappointed!
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