Rogenes Chocolate Dipped Coconut Macaroons Recipes

CHOCOLATE DIPPED COCONUT MACAROONS

Steps:

• Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
• Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
• Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.

CHOCOLATE-DIPPED COCONUT MACAROONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
• Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
• Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON

Steps:

• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
• Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
• Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
• Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
• Chocolate-dipped:.
• Cool cookies to room temperature on wire rack, about 30 minutes.
• Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.

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.