Chocolate-covered Coconut Macaroons Recipe #42444
The combination of chocolate and coconut makes for a luscious treat. Prepa time includes refrideragion time.
by Bev
1½ hours | 1 hour prep
12 macaroons
- 3 cups lightly packed sweetened flaked coconut
- 3/4 cup sugar
- 3/4 cup egg white (about 6 large)
- 1 3/4 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 9 ounces bittersweet chocolate (not unsweetened) or semisweet chocolate, chopped
- 6 tablespoons heavy whipping cream
- Mix first 3 ingredients in heavy large saucepan.
- Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes.
- Remove from heat.
- Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract.
- Spread out coconut mixture on large baking sheet.
- Refrigerate until cold, about 45 minutes.
- Preheat oven to 300°F.
- Line another baking sheet with parchment.
- Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high).
- Place on prepared sheet.
- Repeat with remaining coconut mixture.
- Bake cookies until golden, about 30 minutes.
- Transfer cookies to rack and cool.
- Set cookies on rack over rimmed baking sheet.
- Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth.
- Remove from heat.
- Mix in remaining 1/4 teaspoon vanilla extract.
- Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides.
- Refrigerate until glaze sets, at least 2 hours.
- (Can be made 1 day ahead).
- Transfer cookies to airtight container and keep refrigerated.
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5 stars