In my last post, I shared the recipe of plain coconut macaroons. Today I am sharing chocolate dipped coconut macaroons with you all. Except for the chocolate part, rest of the recipe is the same as coconut macaroons. These chocolate coconut macaroons are absolutely delicious, easy to make and takes the coconut macaroons to the next level. Today we will learn how to make chocolate dipped coconut macaroons following this easy recipe.
Preheat the oven at 180 degree C for 10 minutes.
Line a baking tray with parchment paper. Powder sugar and keep it ready.
In a bowl, beat eggs until foamy.
Add sugar, salt and vanilla extract and mix well. Add dry coconut and mix until well combined.
Using a small ice cream scoop, place the mixture by 1/2 a tablespoonful, one inch apart on the parchment-lined baking sheet.
Bake in a preheated oven for 15-20 minutes or until slightly golden brown. After the first 10 minutes of baking, rotate the pan and then continue to bake.
Remove the macaroons from the oven and place it on a wire rack to cool.
Melt grated or chopped chocolate over a pot of simmering water, stirring until the chocolate is nice, smooth and melted.
When the chocolate is lukewarm, dip the bottom of each macaroons into the chocolate. Place the chocolate dipped macaroons with the chocolate side down on the parchment lined baking tray to dry.
Using a spoon, you can drizzle chocolate on top of the macaroons, if preferred. Let the macaroons sit until the chocolate has dried.
Remove from the parchment paper once the chocolate has dried and then enjoy!!
Check a detailed pictorial of the coconut macaroons recipe.
Shelf life and Storage - Store the macaroons in an airtight container at room temperature for up 3-4 days.
Note - For egg less version, use 1/2 cup condensed milk for 1 1/2 cup desiccated coconut. Refer coconut macaroons for more details.
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