Chocolate Dipped Coconut Rocher Recipes

FLORIDA CHOCOLATE-DIPPED COCONUT PATTIES

Steps:

• Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioners' sugar, butter, egg white, and salt until very liquid and warm to the touch, about 10 minutes.
• Remove from the heat and, with a spoon, stir in the coconut and vanilla until well combined. Cover with plastic wrap and refrigerate for 1 to 2 hours, up to overnight.
• When ready to coat the coconut, in a small heatproof bowl set over a pan of simmering water melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water.
• Form the balls: Line a small tray with parchment paper. Using a scant ounce of the coconut mixture, roll into a small ball and place on the parchment-lined tray. Repeat with the remaining mixture, forming 18 balls.
• Arrange 18 paper or foil minicups on the tray. Place additional coconut in a shallow pan or bowl. Gently place 1 of the balls into the warm melted chocolate and, using 2 forks, roll the ball in the chocolate until well coated. Lift (do not pierce) the coated coconut ball with one of the forks, allowing some of the chocolate to drip back into the bowl. Roll in the additional grated coconut, if desired, and carefully place in 1 of the prepared cups. Repeat with the remaining coconut balls and melted chocolate. Refrigerate until the chocolate has hardened and use as desired.

CHOCOLATE-DIPPED COCONUT MACAROONS

Steps:

• In a Dutch oven or very large saucepan, mix together the egg whites, sugar, salt, honey, coconut, flour, and vanilla. Set over medium-low heat and gently cooking the mixture, stirring frequently to dry it out a bit. When the bottom just begins to sizzle, transfer the mixture to a medium bowl and let cool slightly.
• Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
• When the mixture is cool enough to handle, use your fingers to form it into tight 1 1/4-inch (3-cm) pyramids and place them on the prepared baking sheets (they won't spread during baking so you can place them fairly close together).
• Bake, rotating the baking sheets midway during baking, until the macaroons are uniformly deep golden brown, about 20 minutes. Let cool completely on the baking sheets.
• To dip the macaroons in chocolate, remove the cookies from the baking sheets. Turn over the parchment paper sheets so the clean sides are facing up or line the baking sheets with plastic wrap.
• Add the chocolate to a medium heatproof bowl. Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.
• Dip the bottom of each macaroon into the melted chocolate, scraping any excess chocolate against the inside rim of the bowl. After dipping, place the cookie, dipped side down, on the prepared baking sheet. Refrigerate until the chocolate hardens.
• The batter can be refrigerated for up to 1 week or frozen for up to 1 month. The macaroons, dipped or undipped, can be kept in an airtight container for up to 3 days.
• Milk chocolate can be used in place of the dark chocolate. To make these cookies for Passover, substitute ground almonds or matzoh meal for the flour.