Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Chocolate-Dipped Coconut Macaroons


Posts : 26746
Thanked : 1363
Join date : 2013-01-12

Chocolate-Dipped Coconut Macaroons

Post by Lobo on Tue 12 Jan 2016, 9:53 pm

Chocolate-Dipped Coconut Macaroons

Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 8
These chewy coconut stacks are great make-ahead morsels, as they keep well for several days. Dipping them into dark chocolate only makes them more decadent. They partner well with a steaming mug of coffee.

  • 321


  • 3 1/2 cups (14 oz./440 g) sweetened shredded dried coconut
  • 3/4 cup (6 oz./185 g) sugar
  • 5 egg whites, lightly beaten
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 8 oz. (250 g) bittersweet or semisweet chocolate, finely


Line a large rimmed baking sheet with parchment paper. In a bowl, combine the coconut, sugar, egg whites, vanilla extract and almond extract and mix well. Spread on the baking sheet and refrigerate until cold, about 30 minutes.

Preheat an oven to 300°F (150°C). Line another baking sheet with parchment paper.

Scoop up heaping tablespoonfuls of the mixture and pack into small, rounded domes. Place on the prepared baking sheet. Bake until golden, about 30 minutes. Transfer the macaroons to a wire rack and let cool completely. Line the pan with a fresh sheet of parchment paper.

Place the chocolate in the top pan of a double boiler set over but not touching barely simmering water and heat, stirring often, until melted and smooth. Remove from over the water. Dip the bottom of each macaroon in the melted chocolate to a depth of about 1/4 inch (6 mm). Place, chocolate side down, on the parchment-lined baking sheet. Refrigerate until the chocolate is firm, about 1 hour. The macaroons can be refrigerated in a covered container for up to 3 days. Let stand at room temperature for about 1 hour before serving. Makes about 16 cookies.

Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).

    Current date/time is Thu 23 Nov 2017, 5:14 am