Chocolate dipped Coconut Macaroons

Chocolate dipped Coconut Macaroons

A lot of people have holiday specialties, and I would consider coconut macaroons one of my own. However, I have to give all of the credit to Baker’s brand, because that’s where I got the recipe and I haven’t changed it one bit. Why change a perfect thing? The only thing I’ve added is chocolate, and I don’t think anyone will argue with that addition.

You’ll need:

14 oz. coconut

2/3 cup  sugar
6 Tbsp. flour
1/4 tsp.  salt
4 egg whites
1 tsp.  almond extract
6 oz. baking semi-sweet chocolate (usually come in packages of 8 squares, 1 oz. each)
2 oz. baking white chocolate
This recipe is so easy it’s beautiful. Grease and flour a baking sheet and heat the oven to 325 degrees. Mix coconut, sugar, flour, salt, and egg whites in one bowl. Form one-inch balls and drop onto baking sheets. Bake for 20-25 minutes until macaroons start to brown. Allow to cool and place in the fridge to chill for a minimum 30 minutes.
While the macaroons cool in the fridge you can get the chocolate ready. Heat the semi-sweet chocolate in a double boiler pot on low 

Best egg separator on the planet. Obvi.

heat (if you don’t have a double boiler you can use a regular pot, but keep a careful eye on the chocolate, it burns really easily). When the macaroons are ready, dip them into the chocolate about half way and place on a cooking sheet lined with was paper. Do this until they are all done and place the sheet back in the fridge to cool. Clean your pot/get a new one and melt the white chocolate. Use a spoon to drizzle the white chocolate over the macaroons. The drizzle action will impress your friends and they’ll think your super cool. True story. Serve at room temp or slightly chilled.

Enjoy your macaroons, and be prepared to make them again next year!

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  1. #1 by Jackie on December 22, 2010 - 2:18 PM

    You and this egg separator…

  2. #2 by Sam on December 22, 2010 - 7:15 PM

    oooo baby sounds delish, and the drizzle action makes you hella cool in my eyes.

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