Chocolate-Dipped Coconut Macaroons
Chocolate-Dipped Coconut Macaroons
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| gluten free, quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
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| Yield: | 33 macaroons |
Ingredients
Macaroons
- 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
Coating
- 1 1/2 cups semisweet chocolate chips
- 2 1/2 tablespoons butter or margarine
- 2 tablespoons light corn syrup or honey
Directions
1) Preheat the oven to 350°F. Lightly grease a baking sheet, or line with parchment.
2) In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
3) Add the coconut milk powder, stirring to combine.
4) 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.
5) Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top.
6) Remove from the oven, and cool completely on the baking sheet.
7) 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.
8) 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.
Yield: 33 macaroons.
Reviews
03/31/2012- There is no kosher for Passover coconut cream. If you are truly serious about adapting recipes that meet the stringencies of Passover, I strongly suggest you consult a competent authority. For most of your audience, it probably doesn't matter; for those of us to whom it does, your lack of research feels like an insult. Thanks for the additional info. I'll pass along your encouragement to our test kitchen team. Frank @ KAF.
10/27/2009- I have made these twice and both times the coconut cream oozed and spread out the bottoms during baking, creating a sort of burnt sugar ring. Fortunately, I used parchment, so clean up was easy. To fix the bottoms I allowed the macaroons to cool then trimmed the excess off with scissors. For me dipping the bottoms in chocolate (instead of top) helped them hold together better. I think my second batch made using the coconut milk powder performed best. A little extra effort was required by the ooze, but worth the trouble. They are moist, delicious and pretty.
- 09/01/2009
- Does this use cream of coconut (sweetened) or unsweetened coconut cream?,br /> This is from the blog. " cream of coconut, which you can find in the mixed drinks section of your supermarket. You know how most macaroon recipes call for sweetened condensed milk? This is condensed sweetened coconut milk." Mary @KAF
05/13/2009- These were delicious. I used the coconut milk powder, but I admit I didn't follow the directions exactly. I used some vanilla in place of the coconut flavoring--and I added an egg white! While I was mixing, I just didn't feel like the mixture was going to hold together for me. I did the coating as directed and used the corn syrup. I would point out that the bag of coconut sold on this website is only big enough for a half batch.
- 04/11/2009
- OK-- mine were not successful. I followed exactly, but did not include the coconut powder, as it was optional. They fall apart when I pick them up. What did I do wrong??
The coconut powder does help them to stick together better. mary @ KAF
- 04/09/2009
- I made these this morning, instead of dipping, I drizzled melted chocolate, melted in a zip lock bag over the tops. They are wonderful, moist and tender. Thanks for a great recipe
- 04/09/2009
- To Deanna - I think ones with chocolate on the bottom in the email picture are some sort of brownie-coconut squares.
- 04/07/2009
- In the email, the photo showed chocolate on the bottom and square macaroons. How did you do that?
These were made usig a cookie scoop. There must be some shadows in the picture that give a square effect. Joan@bakershotline
- 04/04/2009
- corn syrup is not used during passover.
Thank you for the reminder. You can just melt the chips for dipping. Joan@bakershotline
