Chocolate-Dipped Macaroons Recipe

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Chocolate-Dipped Macaroons Recipe

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These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. --Joylyn Trickel
MAKES:
60 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min./batch + chilling
MAKES:
60 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min./batch + chilling

Ingredients

  • 5 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups sugar
  • 4 cups sweetened shredded coconut, toasted
  • 3/4 cup ground almonds
  • 12 ounces bittersweet or semisweet chocolate, melted

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°.
Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time.
Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely.
Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers. Yield: 5 dozen.
Editor's Note: To make them all white, dip in melted white chocolate instead. You can also drizzle with chocolate to give them a different look!
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Chocolate-Dipped Macaroons in Test Kitchen Favorites 2004 2005, p291

Nutritional Facts

1 each: 59 calories, 3g fat (2g saturated fat), 0 cholesterol, 21mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 5 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups sugar
  • 4 cups sweetened shredded coconut, toasted
  • 3/4 cup ground almonds
  • 12 ounces bittersweet or semisweet chocolate, melted
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°.
  2. Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time.
  3. Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely.
  4. Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers. Yield: 5 dozen.
Editor's Note: To make them all white, dip in melted white chocolate instead. You can also drizzle with chocolate to give them a different look!
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Chocolate-Dipped Macaroons in Test Kitchen Favorites 2004 2005, p291

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