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Before you jump to Chocolate Dipped Coconut Macaroons recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.
Wholesome eating helps bring about a feeling of health and wellbeing. Increasing our daily allowance of sensible foods while lowering the intake of unhealthy types plays a role in a more wholesome feeling. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). Deciding on healthier food choices can be challenging if it is snack time. You can spend numerous hours at the grocery store searching for an ideal snack foods to make you feel healthy. There’s nothing like one of these healthy foods when you really need an energy-boosting snack food.
One of the most popular snacks is yogurt. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. As a food, however, yogurt is one of the greatest things you’ll be able to reach for. It is a protein-rich supply of healthy vitamins and minerals. Easily digestible, yogurt can even help your digestive system work appropriately depending upon the culture used to produce it. Yogurt mixes beautifully with nuts and seeds. It’s an excellent approach to enjoy a flavorful snack without too much sugar.
You can find lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to chocolate dipped coconut macaroons recipe. You can have chocolate dipped coconut macaroons using 8 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Chocolate Dipped Coconut Macaroons:
- Take shredded coconut (about 5 1/3 cups)
- Prepare egg whites
- Prepare white sugar
- Provide all purpose flour
- Provide vanilla or almond extract
- Provide salt
- Take semi sweet chocolate chips
- Get dark chocolate chips
Steps to make Chocolate Dipped Coconut Macaroons:
- Preheat oven to 325°F. Line a baking sheet with parchment paper. Spray paper lightly with cooking spray. Set aside.
- 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.
- Drop by tbs onto prepared baking sheet (I fit 24 at a time). Bake 20 minutes or until edges are golden.
- Remove from oven and immediately transfer to a wire rack to cool completely.
- When cookies are cool, place chocolate chips in a microwave safe bowl. Microwave in 30 second increments until fully melted, stirring after each round.
- 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.
- Store in an airtight container. Best kept refrigerated. Pull out of fridge at least 15 minutes before serving. Enjoy!
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