Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chocolate dipped coconut macaroons. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chocolate Dipped Coconut Macaroons is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Chocolate Dipped Coconut Macaroons is something which I’ve loved my entire life.

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To begin with this recipe, we have to prepare a few ingredients. You can cook chocolate dipped coconut macaroons using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Dipped Coconut Macaroons:

1. Make ready 14 oz shredded coconut (about 5 1/3 cups)
2. Prepare 4 egg whites
3. Prepare 2/3 cup white sugar
4. Make ready 6 tbs all purpose flour
5. Get 1 tsp vanilla or almond extract
6. Take 1/4 tsp salt
7. Get 1 cup semi sweet chocolate chips
8. Take 1/2 cup dark chocolate chips

These chocolate dipped coconut macaroons are perfect because they can be made ahead of time! These dense and chewy coconut macaroons are dipped in dark chocolate for the ultimate decadent treat, and they also feature a fun crunchy surprise in the center! These coconut macaroons are light, chewy, and dipped in chocolate. They're always a crowd favorite and incredibly easy to make!

Instructions to make Chocolate Dipped Coconut Macaroons:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper. Spray paper lightly with cooking spray. Set aside.
2. In a large bowl mix together coconut, flour, sugar, and salt. Stir in egg whites and extract until fully incorporated. Mixture should stick together and be able to form a wet ball.
3. Drop by tbs onto prepared baking sheet (I fit 24 at a time). Bake 20 minutes or until edges are golden.
4. Remove from oven and immediately transfer to a wire rack to cool completely.
5. When cookies are cool, place chocolate chips in a microwave safe bowl. Microwave in 30 second increments until fully melted, stirring after each round.
6. Dip bottoms of macaroons into chocolate. Allow some excess to drip off and place on wax paper lined baking sheet. Place in refrigerator until chocolate is set.
7. Store in an airtight container. Best kept refrigerated. Pull out of fridge at least 15 minutes before serving. Enjoy!

When I first made coconut macaroons nearly eight years ago, I was very new to cookies that were not of the standard chocolate chip, peanut butter, oatmeal-raisin or Christmas-y variety. Coconut Macaroons are a delicious combination of dried coconut, whole eggs, white sugar, and vanilla extract. Warm from the oven the contrast of a crispy exterior to a moist, soft and chewy interior is amazing. Enjoy them plain, dip the bottoms in melted chocolate, or just place a small chocolate. Macaroons are one of my favorite cookies, especially the chocolate dipped version.

So that is going to wrap this up with this exceptional food chocolate dipped coconut macaroons recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!