Chocolate-Dipped Coconut Macaroons: Journal News Cookie Swap 2014

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This post is part of our series on my cookie swap tradition.  Every December, for the past ten years, I’ve invited friends to join me in a cookie exchange.  Over the years, our party has evolved into a mother-daughter event, hence the many recipe contributors listed on some of the posts!  Each post contains a favorite recipe from past exchanges.

This recipe comes from my friend, Caroline, and her daughters.  Of all the cookies that have been made for my cookie exchanges, this is the recipe that I use more than any other, partly because these cookies are a cinch to prepare, but mostly because they are a perfect marriage of coconut and chocolate!

Click here to see our recipe database with more from past Cookie Swaps. 

Chocolate-Dipped Coconut Macaroons by Caroline, Jackie and Claudia Cappa

Chocolate-Dipped Coconut Macaroons by Caroline, Jackie and Claudia Cappa

Ingredients

  • 3 cups shredded coconut
  • 11/2 tablespoons cornstarch
  • 3 egg whites
  • 3/4 cups sugar
  • 1/2 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate

Instructions

  1. Heat oven to 350 F
  2. Mix coconut, cornstarch, sugar, egg whites and vanilla extract in heat-proof bowl. Set bowl over a pot of boiling water (or use a double boiler). Heat, stirring until the mixture thickens, about 4 minutes. Remove from heat and set aside.
  3. Spoon out macaroons, about a scant tablespoonful each, and place on an ungreased baking sheet. Bake at 350 F for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.
  4. Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving more if needed. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on waxed-paper-lined baking sheet in refrigerator to set.
  5. Makes 2 dozen cookies.
http://food.lohudblogs.com/2014/11/20/chocolate-dipped-coconut-macaroons-journal-news-cookie-swap-2014/

Chocolate-Dipped Coconut Macaroons by Caroline, Jackie and Claudia Cappa

Ingredients:

3 cups shredded coconut

11/2 tablespoons cornstarch

3 egg whites

3/4 cups sugar

1/2 teaspoon vanilla extract

4 ounces bittersweet chocolate

Directions:

Heat oven to 350 F

Mix coconut, cornstarch, sugar, egg whites and vanilla extract in heat-proof bowl.  Set bowl over a pot of boiling water (or use a double boiler). Heat, stirring until the mixture thickens, about 4 minutes. Remove from heat and set aside.

Spoon out macaroons, about a scant tablespoonful each, and place on an ungreased baking sheet.  Bake at 350 F for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.

Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving more if needed. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on waxed-paper-lined baking sheet in refrigerator to set.

Makes 2 dozen cookies.

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About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

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