CHOCOLATE COATED MACAROONS
These are the best macaroons ever. Why? Because they are coated in chocolate!! For that time when you just need a chewy macaroon, plus some chocolate of course:)
Provided by KitchenKelly
Categories Drop Cookies
Time 1h20m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Combine coconut, 1 teaspoon vanilla extract and salt in a medium bowl.
- Mix in sweetened condensed milk to form a thick paste and coat all coconut.
- Beat egg whites with 1 teaspoon cream of tartar until stiff.
- Fold egg whites into coconut mixture.
- Drop by rounded teaspoons onto parchment paper on cookie sheet, about 2 inches apart.
- Flatten slightly (trust me, it will make it alot easier when you chocolate coat them).
- Bake 8-10 minutes or until tops begin to turn light brown.
- Remove from oven and let cool on pan about 2 minutes.
- Remove from pan onto wire rack and let cool completely.
- Meanwhile, prepare glaze by melting chocolate chips.
- Add vanilla extract and powdered sugar to melted chocolate
- Add water until chocolate mixture becomes a good consistency to dip the macaroons in (the idea is to be not too thin and not too thick; it should stick to the cookies but not be too thick).
- To coat macaroons, let cool completely.
- Dip the flat bottoms of macaroons into chocolate mixture then place them upside down on wire rack.
- Let the bottom coating cool either at room temperature, or you can stick em in the fridge to speed up the process.
- Once the coating has set on the bottoms, coat the tops and place back on wire rack with set bottom on the bottom.
- Allow chocolate to set.
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