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Before you jump to Chocolate Dipped Coconut Macaroons recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.
Remember when the only individuals who cared about the ecosystem were tree huggers along with hippies? Those days are over, and it looks like we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more green we won't be able to correct the problems of the environment. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. The cooking area is a good place to start saving energy by going more green.
Refrigerators and freezers use a lot of electricity, particularly when they are not operating as effectively as they should. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and 0F. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. It is quite straightforward to live green, of course. Typically, all it will take is a bit of common sense.
We hope you got insight from reading it, now let's go back to chocolate dipped coconut macaroons recipe. To make chocolate dipped coconut macaroons you need 7 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Chocolate Dipped Coconut Macaroons:
- Prepare of Coconut flakes.
- Use of Sugar.
- Provide of Flour.
- Get of Salt.
- Get of Egg whites.
- Take of Almond extract.
- Provide of Semi sweet baking chocolate melted.
Instructions to make Chocolate Dipped Coconut Macaroons:
- Mix coconut sugar flour and salt in large bowl. Add egg whites an almond extract. Mix well. Drop by tablespoons onto greased and floured baking sheets..
- Bake at 325°F for 20 min or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely..
- Dip cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper lined tray 30 minutes until chocolate is firm. Store tightly covered at room temperature up to 1 week..
When I started working at the sugar monkey in October, friends used to ask me to share Jennifer Reed's recipes with them because they know that Jennifer is in a very select league of pastry chefs. I chuckled at my friends and told them two things. First, I work in the office, not the kitchen; so I do not even see how the magical recipes are created. Dip the bottoms of each coconut macaroon into the melted chocolate and return to the cooled baking sheet with the Silpat Mat or place them on a piece of parchment or wax paper to set. In a bowl, mix coconut, sweetened condensed milk and vanilla until well-combined.
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