Best Chocolate Drizzled Coconut Macaroons Recipes

ORANGE COCONUT MACAROONS DRIZZLED IN CHOCOLATE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Mix flaked coconut, sweetened condensed milk, orange juice, orange zest, and vanilla extract together in a large bowl.
• Place egg whites and salt in a large bowl; beat with an electric mixer until stiff peaks form. Fold into the coconut mixture. Drop tablespoonfuls of the mixture onto the lined baking sheets.
• Bake in the preheated oven until golden brown, about 30 minutes. Transfer to a wire rack to cool.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 90 seconds.
• Dip the bottom of the cooled macaroons into the melted chocolate and set back on the parchment paper. Drizzle remaining chocolate on top. Cool until chocolate hardens, about 10 minutes.

CHOCOLATE DRIZZLED COCONUT MACAROONS

Steps:

• 1. Preheat oven to 375F. Put Paper Linings for 24 Medium size muffin pans. Set Aside.
• 2. In a bowl, cream butter/margarine and sugar until light and fluffy.
• 3. Add eggs, mix well. Blend in Flour, baking powder, dessicated coconut, condensed milk and vanilla. Bled well.
• 4. Spoon mixture to prepared cups 2/3 full and bake for about 15-20 minutes or until golden brown. Cool 10 minutes then transfer to a cooling rack.
• 5. TO MAKE THE DRIZZLE: Melt the chocolate chips in a microwave for 30 sec then stir it until it is melted and in a drizzle-like consistency. Put in a sandwich bag and then cut the corner into a small hole and start drizzling the macaroons (make sure the macaroons are completely cooled). ENJOY!

CHOCOLATE DRIZZLED COCONUT MACAROONS

Steps:

• In a heavy saucepan stir together the egg whites, sugar, salt, vanilla, and coconut, sift in the flour and stir the mixture until it is combined well. Cook the mixture over moderate heat, stirring constantly, for 5 minutes, increase the heat to moderately high, and cook the mixture, stirring constantly, for 3 to 5 minutes more, or until it is thickened and begins to pull away from the bottom and side of the pan. Transfer the mixture to a bowl, let it cool slightly, and chill it, its surface covered with plastic wrap, until it is just cold. Drop heaping teaspoons of the dough 2 inches apart onto parchment paper and bake the macaroons in batches in the middle of a preheated 300'F oven for 20 to 25 minutes, or until they are pale golden. Transfer the macaroons to a rack and let them cool. In a small metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the heat, and scoop the chocolate into a pastry bag fitted with a small, round tip. Drizzle the chocolate over the macaroons. Chill the macaroons to set the chocolate. The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days.