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  4. Chocolate Coconut Macaroons Dipped In Dark Chocolate
Chocolate Coconut Macaroons Dipped in Dark Chocolate

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Ingredients

  • 4 large egg whites
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups shredded coconut
  • 1 cup dark chocolate chips

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Chocolate Coconut Macaroons Dipped in Dark Chocolate

Created by: Howcan Team

Ingredients

  • 4 large egg whites
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups shredded coconut
  • 1 cup dark chocolate chips

Instructions

  • Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together 4 egg whites, 1/2 cup sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until well combined.
  • Fold in 3 cups of shredded coconut until evenly coated with the egg white mixture.
  • Using a cookie scoop or spoon, drop rounded mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
  • Bake for 18-20 minutes, or until the edges are golden brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • In a microwave-safe bowl, melt 1 cup of dark chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted.
  • Dip the bottom of each cooled macaroon into the melted dark chocolate, allowing any excess to drip off. Place the dipped macaroons back onto the parchment paper-lined baking sheet.
  • Refrigerate the dipped macaroons for 10-15 minutes, or until the chocolate is set.
  • Serve and enjoy!
Dessert
American

The history of Chocolate Coconut Macaroons dipped in dark chocolate can be traced back to the 19th century when coconut became a popular ingredient in desserts. This delectable treat is a fusion of European and tropical flavors, with the coconut adding a rich, nutty taste and the dark chocolate providing a luxurious finish. Renowned chefs like Ina Garten and Martha Stewart have popularized this indulgent dessert, making it a staple in modern bakeries and patisseries. Today, the best versions of this dish can be found in artisanal bakeries and specialty dessert shops, where the perfect balance of coconut and dark chocolate is achieved. The key to making these macaroons stand out is using high-quality dark chocolate for dipping, ensuring a decadent and satisfying experience with every bite.

35 min

|

24

|

150 calories

Instructions

  • Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together 4 egg whites, 1/2 cup sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until well combined.
  • Fold in 3 cups of shredded coconut until evenly coated with the egg white mixture.
  • Using a cookie scoop or spoon, drop rounded mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
  • Bake for 18-20 minutes, or until the edges are golden brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • In a microwave-safe bowl, melt 1 cup of dark chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted.
  • Dip the bottom of each cooled macaroon into the melted dark chocolate, allowing any excess to drip off. Place the dipped macaroons back onto the parchment paper-lined baking sheet.
  • Refrigerate the dipped macaroons for 10-15 minutes, or until the chocolate is set.
  • Serve and enjoy!
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