Chocolate-Dipped Coconut Macaroons
These coconut macaroons are sticky-moist on the inside, and coated with rich
dark chocolate. Without flour or leavening, they're a sweet finish to the Passover
- generous 5 cups shredded unsweetened coconut
- 1 1/2 cups sweetened coconut cream; one 16-ounce can
- 1/4 teaspoon salt
- 1/2 teaspoon coconut flavor, optional
- 1/3 cup coconut milk powder, optional
- 1 1/2 cups semisweet chocolate chips
- 2 1/2 tablespoons butter or margarine
- 2 tablespoons light corn syrup or honey
- Heat the oven to 350 degrees F. Lightly grease a baking sheet, or line
- In a medium bowl, mix together the coconut, coconut cream, salt, and coconut
flavor, stirring till thoroughly combined.
- Add the coconut milk powder, stirring to combine.
- Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto
the prepared baking sheets. It helps to use a tablespoon cookie scoop or small
ice cream scoop here. For best results, pack the coconut mixture into the scoop;
each ball should weigh about 1 ounce. You can space the balls fairly close together
on the baking sheet; they only need about 3/4" to 1" between them.
- Bake the macaroons for about 10 minutes; they won't brown. You may see
the merest hint of brown on top.
- Remove from the oven, and cool completely on the baking sheet.
- To make the coating, heat the chocolate chips, butter, and corn syrup until
the chips are very soft. A microwave oven works well, as does a saucepan set
over very low heat.
- Dip half of each cooled macaroon into the chocolate. Set the macaroons back
on the baking sheet, and allow the chocolate to set completely before serving.
- To store, place in one layer in a closed container. They'll keep for
2 or 3 days, but will gradually become less moist as they sit.
Hands-on: 15 to 20 min | Baking: 10 to 12 min | Yield: 33 macaroons
Recipe and photo used with permission from: kingarthurflour.com
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