Table of Contents:
Gluten-Free Dark Chocolate Coconut Macaroons Eat Clean with Shira Bocar
Video taken from the channel: Everyday Food
Chocolate Dipped Coconut Macaroons Recipe
Video taken from the channel: Sweet Art Of Cake
Chocolate-Dipped MACAROONS from HEAVEN
Video taken from the channel: ANTI-CHEF
Holiday Cookies: Chocolate-Dipped Coconut Macaroons
Video taken from the channel: KQED Food
Coconut Macaroons in Chocolate
Video taken from the channel: TatyanasEverydayFood
Chocolate Dipped Coconut Macaroons Recipe Demonstration Joyofbaking.com
Video taken from the channel: Joy of Baking
Chocolate-Dipped Coconut Macaroons Food Wishes
Video taken from the channel: Food Wishes
Ingredients 2 large egg whites 1/4 cup granulated sugar 1/2 teaspoon vanilla extract 2 cups shredded coconut 1/4 cup dark chocolate chips.In a large mixing bowl, combine the milk, egg white, vanilla and salt. Stir to combine well. Add the coconut and stir again. With a medium size scoop or a couple of spoons, scoop 1 1/2 2 tablespoon size mounds of the coconut mixture onto the baking sheets.
First, place them on a flat surface lined with parchment paper. Melt 9 oz dark chocolate, either in the microwave or in a double boiler. I melt mine in the microwave at 50% power for 1 minute, stir, then continue to melt in 15 second bursts at 50% power till the chocolate becomes smooth.Coconut Macaroons with Dark Chocolate With an ultra-short ingredient list, these indulgent chocolate-dipped macaroons are gluten-free, grain-free and Paleo.
Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut.Chocolate-Dipped Coconut Macaroons are the BEST combo of sweet chocolate and chewy coconut cookies, made with almond and vanilla flavors, ready in under 30 minutes!Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) Scoop.
Dip the macaroons into the chocolate until just the bottoms are covered, then set them onto the parchment paper to dry. If you have extra chocolate, drizzle it over the tops of the cookies! Once the chocolate is set up, enjoy your delicious Coconut Macaroons!
If you’d like to dip the macaroons in chocolate, melt the chocolate in a microwave-safe bowl, stopping to stir every 30 seconds, until just smooth and creamy. (Alternatively, melt in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets.Chocolate Dipped Coconut Macaroons. When I started working at the sugar monkey in October, friends used to ask me to share Jennifer Reed’s recipes with.Preheat oven to 325F. Line a baking sheet with parchment paper and set side.
Beat egg whites, vanilla and salt about 2 minutes. Add in sugar, keep beating until.After the macaroons cool, melt the chocolate chips in the microwave for 30-second intervals at 50% power until completely melted, stirring between intervals.Emmys Organics Coconut Dark Cacao Macaroons, 6 ounces (Pack of 2) 4.6 out of 5 stars 125. $14.45 $ 14.
45 ($1.20/Ounce) $2.00 coupon applied at checkout Save $2.00 with coupon. Save 5% more with Subscribe & Save. Get it as soon as Wed, Jul 22.
FREE Shipping on your first order shipped by Amazon.Box of 9 Beautifully Packaged Dark Chocolate Dipped Coconut Macaroons These chewy, decadent, toasted to perfection coconut macaroons are made with quality ingredients completely from scratch. All macaroons are made-to-order.
Only 6 simple ingredients: Coconut flakes, condensed milk, pure vanilla.Using your hands or a cookie dough scoop, scoop out about 1 tablespoon of the coconut mix at a time and gently scrunch it into a round-ish shape. Place each macaroon onto a cookie sheet lined with parchment paper.
Place the baking sheet on the middle rack of the oven and bake for 12-14 minutes, until the tops are lightly golden brown.
List of related literature:
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| from The Country Cooking of France | |
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| from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy | |
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| from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine | |
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| from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine | |
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| from The German-Jewish Cookbook: Recipes and History of a Cuisine | |
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| from Ratio: The Simple Codes Behind the Craft of Everyday Cooking | |
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| from Encyclopedia of Jewish Food | |
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| from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful | |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes | |
| |
| from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen |
128 comments
Check out the recipe: https://www.allrecipes.com/Recipe/266645/Chocolate-Dipped-Coconut-Macaroons-2/
My favorite go to treat includes coconut. There are three versions of coconut candies in Mexico. The white squared/sliced with a pink coloring on top. The tri-color which are Banderitas or “flags”, they come in green, white and red like our Mexican flag and the ones that look like these macaroons, sticky, chewy and very dark orange. The two last are my favorite. I love chocolate covered macaroons too and been wanting to make them. Thank You for the recipe.
Thank you Chef John! How long do these store? can we leave them out or in the fridge?
Dark chocolate + Coconut = Mounds. Milk chocolate + coconut + almond = Almond Joy
Your voice can’t choose a tone. I have never in my life heard someone whose tone swings up mid sentence… or mid every other word and then completely down at the period. I cannot wrap my head around this. You’re funny, this video was great, but god
Can I use unsweetened coconut instead of sweetened? Will they be just as good?
Even better than the commercial candy bar put a walnut in there. They never thought about that.
just finished baking these and they taste better than store bought!
How about using fresh cream and sweetener, instead of condensed milk, for keto friendly version?
I made these macaroons. I used the unsweetened coconut. Easy to make. They were a hit! Thank you for the recipe.
I made these yesterday and they are delicious. I put a tiny bit of lemon rind in them too. Yummy.. TYFS
So with this recipe I did trial and error. I found out that this recipe works better when 1. You use finely shredded unsweetened coconut and 2. When you use the 1/2 tbsp scoop.
Chef John’s humour is just the best! “Not into big bottoms… on cookies”.
I watched this several times for the FUN of it: )!!! PEACE & BLESSINGS
I tried ur coconut macaroons, they were so yummy and soft. Was really good.
Is it because u didn’t use flour in this one?
Thank you so much its the best ever my family loves them and so easy.
I made this and omg it taste so good and it’s so easy to make thanks or the recipe:)
Your videos are just perfect. Everything I need to know as quick as it should be and narrated by a smartass. I mean funny man.
Signed,
Haystacks Calhoun.
Obvious advice, ���� Mrs Good Cookies instructions originally read step 3 place cookies on cookie sheet step 4 OPEN OVEN DOOR 5 place in oven. My grandmother’s bridge club wrote the company a letter. Typical of a bunch of drunk retired school teachers.
These look soooo good. I am going to pick up the ingredients to make this next grocery run. Nice work Jamie.
Awesome presentation. Couldn’t stop laughing to understand it the first me, had to watch it a few more times. Was that the plan all along?
No no no no I make macarons with a Swiss meringue which just means heating up sugar and egg whites in a double boiler until it’s a creamy white color.
Hey chef, what if I skip the egg? What else can I use? A lot of vegeterians around here and I dont want to exclude them.
Absolutely love your recipe and your delivery of said recipe…lol����
Not sure where I went wrong on this recipe. The macaroons came out dry. Followed recipe and even rewatched the video 3 times.
Ma’am I made your recipemfor oatmeal cookies…it was a hit!!! Your recipe in cookies are the best!!! Now I will try the gingerbread
Could you possibly add a chocolate or other filling for these?
Arwa Alomrani share this link, thank you chef for sharing your recipe with us ❤️
2 favorite things combines as a sweet treat all I could picture was almond joys
I wonder how this will turn out with coconut flakes instead of shavings
Mine are baking NOW I have high expectations from reading all the comments
I put a salted almond on top of these before baking and dip into melted chocolate when cooled.
I call them Joyful Almonds. Fabulous!
sometimes you feel like a nut, sometimes you don’t, almou## joy has nuts, mou# #s don’t. some may not get it, but I loved the reference. but remember, one was with milk chocolate, the other was with dark chocolate. my favorite was the dark chocolate, so this is going to the top of my next to do list. thanks.
Excellent! Where is your infamous HMC Kristy for the final round judging? Introduced Kate to your work and she loved it. Janet showed us the Abby Rd short which was also a big hit. Keep up the good work!
You from Chicago or Boston. Carlton Fisk! GO RED SOX. WORLD CHAMPS.
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New subscriber here. I have been checking out your videos and they are awesome. New subscriber here. Please support my channel also.
chef john, casually: “a little bit of fur, as i like to re-fur to it”
me: FGS
Is this made with dried coconut? If so could I use fresh coconut instead?
Thanks.
Macaroons used to be my childhood living with my grandma. I haven’t them since I was 8 and I moved out when my dad died. Is it’s good as I remember?
If the mixture sits too long you might need to stir it again before forming the cookies.
can u plz tell me difference between the two types of macaroons
Just found your channel, love the videos man, you have great editing skills and production quality, subbed, can’t wait for your next video.
what do you mean “macaroons” just replace it by “balls”, its perfect already and not obnoxious
Hi Tatiana, THANK YOU for including the actual measurements into your video. I wont even watch food vids that show someone putting this and that ingredient without including the actual amount. I don’t have time for all that. Your recipe was short, easy, and easy to do! ��
If you wanted to add rum to this, how much would be recommend?
I’m going to ditch the drizzle and just go for the dark chocolate dunk! Can’t wait to make these 😉
Chef John you are a legend. Made these and they are so easy to make and so delicious! Thank you!
Hi hi I love yr recipes and also your sense of humour makes yr recipes even more delicious. I love yr delivery of yr comedy along with yr sumptous recipes. Keep on cooking my friend we need yr sense of humour even in food to help us in this crazy world we live in. Thanks all d way from my islands of Trinidad and Tobago in d Caribbean Chef John please visit our beautiful island of sand sea and sea shells(big bottoms too ����) Thanks again for making us smile love it. God blesz
I am going to make these as Christmas gifts for friends. Truly awesome.
Question: if i replace sugar for the milk, do i need to melt the sugar or do i add another type of liquid to get the consistency that allow everything to come together? Thanks in advance.
Dude those are bomb brother. I won’t let that punk get your coffee anymore either… He probably spat in it. LOL Cheers
I have enjoyed your cooking videos and sense of humor for a decade now. Thank you so much for continuing to share recipes and provide laughs!
Refrigerating the mix for 30 minutes makes these A LOT easier to form.
Just made baked them today. Very delicious. Thank you for the recipe.
Used your chocolate coconut macaroon recipe and came out delicious. Thank you for sharing.
just made some with this recipe and they came out amazing!! thank you!
can i make this with dessicated coconut?..thank you stephanie
Thank you. I like them in white chocolate. I will always use your recipe.
do you have to use condensed milk if I can use anything other then condensed milk what can I use
I made it. It was good but got stuck to the parchment sheet. Used two sheets brushed the tray as well as the parchment sheet. what could have gone wrong?
Yummy! These came out delicious and my kids even loved them. A healthy, tasty dessertTHANK YOU!
We love all of your videos! Come check out our authentic Indian food videos at #Fame Food and drop us a comment to let us know what you think!
Oh boy….ima gonna gain 5lbs after making these,,,,,,,,,,,YUM!
Hi my names Tatyana also but my name is spelt with a I in it Tat-I-yana
HibTatyana…well, it looked so simple, but when i went to coom them they sweated out a pool of liquid under each cookie…almost dripped ibto bottom of oven. What did i do wrong?
“raise your hand if you were not going to space them evenly…!” Hahaha! You are funny (I am new here) and I can’t wait to make these delicious treats! Thank you!
My father brought me back some pure vanilla extract from the D.R. can anyone tell me why it’s white and some are darker?
If you like coconut and chocolate i would recommend making lamingtons. Theyre a signature Australian food, pretty easy to make and good with tea and cofee.
Looks delicious! I’ve seen people add a little coconut oil into the chocolate before melting to make a glossy look and I think that’ll be nice here too maybe since they’re coconut����
another thing for your list: torta de milanesa.
bread-pickled jalapenos-mashed pinto beans, tomato slices-onion-breaded steak-avocado-lettuce-oaxaca cheese-ham-bread
Hey Jamie. Well done! Your skills are improving so so much. Keep it up!
Thanks! I was looking for this recipe for a long time. Looks delicious:)
I just discovered your channel, a couple of weeks ago, and I need to say that I LOVE IT.
I love cooking and I love youtube cooking channels, but yours is just so light and funny and cozy.
I watch a bunch of videos when I feel sad, it brightens my day every time.
So thank you very much for sharing all those tips and little moments wih us.
Stephanie, are related to Steve Jawarski, former QB of Philadelphia Eagles in the 1970s and early 1980s?
Just made some using this recipe. PERFECTION. i love how easy, simple and delicious it is.
Awwww they look amazing with the flaked coconut honestly tho…..
Is this like the Godiva ones? Please let me know. They are closed because of coronavirus and I’m craving. I’m pregnant. ��
They all stuck to the baking tray… squashed what was rescued into a cake tin and gave it a chocolate bum. Tasty.
you can just not use it at all if you like, but you can dip it in caramel or white chocolate if you like
Thanks for your demonstration. I tried these at home and they were delicious. Moist on the inside and crispy on the outside. Perfect. Thank you!
Hi, you have another recipe with just the plain macaroons but you used only egg whites? what’s the difference with the whole eggs? thanks
Don’t use parchment paper. The macaroon stick to it after baking
Omg this are AMAZING they are sweet and yummy and omg delicious my whole family loved them
Hello I just made these and OMG lawd have mercy!!!! These things are to die for… I love it n will be making these for Christmas gifts Lol thanks for the easy recipe
Love the idea and the way you made it!! The only thing I would critic on is that it’s MACaroon not MAKEaroon
I have a really good healthy dark chocolate version of these. Which do you prefer?
I looooove coconut macaroons.
This was a beautiful video, and you took your time and spoke clearly.
Thanks T♡
Instead of using store bought coconut flakes, and worrying about how they were processed, why not make the coconut flakes yourself? That way you know they’re fresh, and you know what’s going into your food without any added junk that you probably don’t want to eat.
Followed the recipie and they set of my fire alarm within 7 minutes of them being in the oven…
You put whole eggs in the mixture. Does it really matter if whole eggs or just egg whites are put in the macaroon? I am guessing if one uses just egg whites the texture of macaroon will be quite soft which is the one variation of a macaroon. What about cream of tartar?
Are you related to Steve Jaworski? Former QB from 1970s and 1980s Philadelphia Eagles.
Made these yesterday and my husband feel in love with them! I added coconut rum to the coconut and almond and kahlua to the chocolate! Really easy to make.
I made these for a class project and everybody loved them. Making them again for one girls birthday!
It looks like the shredded coconut you have there is a bit different than what is available in the USA. It looks finer.
I just made these and for some reason it stood stuck to the parchment paper why? I don’t understand please help thank you.
Okay this seems like it is begging to have rum included somehow. How would you make more adult-only with rum?
This is our recipe, too. Well, nearly. We also add a tablespoon of cake flour. Sometimes a half teaspoon of almond extract, too. Looks yummy!
Made these wonderful clean macaroons…! However they’re so soft that they break when I pick them up! Is there a way to dense them up?
That’s one hell of an old-school pro wrestling reference there, Chef. Deeeeeep cuts.:)
Made it today and they didn’t hold in the oven…I guess I’m just gonna eat toasted coconut flakes
Omg my dreams just cause true. Going to try these very soon ��
Chef John, you’re my goddamn culinary hero, and your videos are clever and entertaining! Sincerely, a half-century-old dude in northern Michigan who finally has a proper kitchen and is learning how to cook/eat well.
Definetly been looking for a simple coconut macaroon recipe and this looks delicious. Certainly going to try it
Came here for the macaroons… Kept watching for Tatiana… Can you get any more beautiful? You are a darling!
*also the macaroons look pretty good!
Tatyana, I love your recipes. I think it would be much easier for us, if you write down all the ingredients. ��
Love this recipe! Thanks, chef. Thoroughly enjoyed your video, “as always…”
Absolutely delicious!!! @TatyanasEverydayFood How long can I keep them fresh in an airtight container?
I’m going to make some next week. Thank you for making it so fun.
kay mine did not hold together and started to burn in 7 min. Bunt my finger trying to rescue them. Thanks Martha!
These look so amazing yet so simple ��❤️❤️❤️will definitely try your recipe ☺️����thanks for sharing
u way of talking made me tried it & it was heaven, thanks for sharing
Can anybody show me the ingredients i can’t find it anywhere
Oo these look lovely. If I can work out a way to substitute the egg (little one has allergies) then happy days! An experiment is in order me’thinks:)
Have you tried making these with whipping the egg whites to stiff peaks first? I want to make these but I’m wondering if you prefer it this way specifically!:)
This is my second time trying it.. I love coconuts and this recipe is amazing ��
I am so anxious to make these my favorite cookie. I believe the shaved coconut would be best especially for texture. I enjoy your videos and your presentation. The Food Channel should hire you for a show why don’t you send them a demo.
I’m a bit confused… I thought macaroons were just egg whites, coconut and condensed milk…so therefore naturally gluten-free. Well, every recipe I’ve come across till now was this one, pretty basic. Is it not the traditional one? Well, regardless, it looks delicious:)
i made them but it got stuck to the parchment paper! and fell apart!
what did i do wrong?
i don’t understand why it’s a completely different recipe than the other coconut macaroon recipe she has?
I’ve never seen unsweetened coconut. Anyone know where I can get it???? Thanks
i wonder how it would turn out with Angel flake coconut! Also, very demanding when it comes to your coffee! lol Great video as always!
wow, this looks amazing! Time to hunt for unsweetened coconut.
Hello, Tatyana, if I use sweetened coconut flakes, can I just use less sweetened condensed milk? will it change the finished product?
I find this recipe of macaroons more easy and less time consuming than your other recipe of macaroons as it contains whole eggs, not just the egg whites and no need to refrigerate the batter before baking.
Chef, have you heard of “bacalao al pil pil”? It’s a spanish recipe made with salted cod. It’s simple in the sense that you just need 4 ingredients: salted cod, garlic, olive oil (it’s better use a mild one though, so not virgin, or maybe a mix) and a dried cayenne pepper (whole), but getting the sauce (pil pil) right is a bit tricky, because it’s an emulsion made with the gelatine and water in the cod and the olive oil. The best parts of the cod to get it right are the belly and a piece of meat under the chin of the cod we call cococha.
In my opinion this is the the best you can do with a piece of salted cod, I think you should really give it a try if you haven’t, it’s really something special.
Anyway, I discovered your channel recently and I’m hooked, keep the great work. Greetings from Spain
Hi Tatyana!! Never made Macaroon before so i’m excited to be making your recipe this weekend.:)
Hummm!! It looks so yummy:)! Simple but still delicious and special! I’ll try this recipe for sure!