Chocolate-Dipped Coconut Macaroons courtesy of 125 Best Chocolate Chip Recipes by Julie Hasson.
Chocolate-Dipped Coconut Macaroons, page 95, cookies MAKES ABOUT 14 LARGE COOKIES Imagine the Alps sitting on a river of chocolate and you will get an idea of what this cookie looks like — a huge mound of coconut perched atop a foundation of chocolate. It’s like your favorite candy bar, but better! Tip Store macaroons in an airtight container at cool room temperature so the chocolate won’t melt. • Preheat oven to 350°F (180°C) • Baking sheets, lined with parchment paper 3 cups packed shredded sweetened 750 mL coconut (about 15 oz/435 g) 1⁄2 cup granulated sugar 125 mL 6 tbsp all-purpose flour 90 mL 4 egg whites 4 2 tsp vanilla 10 mL 1⁄2 cup semisweet chocolate chips 125 mL 10 oz semisweet or bittersweet 300 g chocolate, chopped 1. In a large bowl, using electric mixer, combine coconut, sugar and flour. Add egg whites and vanilla, beating until well mixed. Stir in chocolate chips. 2. Using a 2-inch (5 cm) diameter ice cream scoop or 1⁄4-cup (50 mL) measure, place mounds of dough on prepared baking sheets, about 2 inches (5 cm) apart. Bake in preheated oven for 15 to 18 minutes or until tops are puffed and golden brown. Cookies will still be moist in center. Let cool completely on pans on racks. 3. In a microwave-safe bowl, microwave chopped chocolate on Medium for 3 to 4 minutes, stirring often, until melted, smooth and warm. Do not overheat. Dip bottoms of cooled macaroons into melted chocolate. Place on baking sheets lined with parchment paper or waxed paper. Refrigerate until chocolate is set.
Courtesy of 125 Best Chocolate Chip Recipes: Quick, Easy, Fun Ideas by Julie Hasson 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Loving Heart Designs
Disclaimer: Loving Heart Designs graciously received a complimentary copy of 125 Best Chocolate Chip recipes by Julie Hasson through Robert Rose, Inc.