CHOCOLATE DIPPED MACAROON RECIPES
CHOCOLATE-DIPPED MACAROONS RECIPE: HOW TO MAKE IT
These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. --Joylyn Trickel
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°., Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time., Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely., Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
CHOCOLATE DIPPED MACAROONS | RECIPES | WW USA
These chocolate-covered treats are a must-have for any Jewish holiday but easy enough and delicious enough to make all year long to savor or share. They’ll hold up well a few days after you make them so you can easily make them in advance. Just be sure to freeze them for 20 to 30 minutes after dunking them into the chocolate so that the chocolate fully sets. To store, layer them in an airtight container with pieces of parchment or wax paper between each layer. If you plan to eat them within 24 hours, you can keep them on the counter otherwise stash them in the refrigerator for up to 3 days.
Provided by WEIGHTWATCHERS.COM
Categories Snacks,Dessert
Total Time 95 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 32 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Line one or two large cookie sheets with parchment paper.
- In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
- Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.
- Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
- Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes.
- Serving size: 1 cookie
Nutrition Facts : Calories 32 kcal
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CHOCOLATE DIPPED MACAROONS | RECIPES | WW USA
These chocolate-covered treats are a must-have for any Jewish holiday but easy enough and delicious enough to make all year long to savor or share. They’ll hold up well a few days after you make them so you can easily make them in advance. Just be sure to freeze them for 20 to 30 minutes after dunking them into the chocolate so that the chocolate fully sets. To store, layer them in an airtight container with pieces of parchment or wax paper between each layer. If you plan to eat them within 24 hours, you can keep them on the counter otherwise stash them in the refrigerator for up to 3 days.
From weightwatchers.com
Total Time 95 minutes
Category Snacks,Dessert
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Calories 32 kcal per serving
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Total Time 95 minutes
Category Snacks,Dessert
Cuisine Jewish
Calories 32 kcal per serving
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