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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 Cooking area Can save you Money.
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You may prefer preparing food with your oven, but using a microwave instead will cost you way less money. If you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it relates to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. You will be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. You get the greatest energy savings by fully loading the dishwasher ahead of commencing a wash cycle. Preserve even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.
From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is something we can all perform, without difficulty. Typically, all it takes 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. You can cook chocolate dipped coconut macaroons using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chocolate Dipped Coconut Macaroons:
- Use of shredded coconut (about 5 1/3 cups).
- Get of egg whites.
- Use of white sugar.
- You need of all purpose flour.
- You need of vanilla or almond extract.
- Provide of salt.
- You need of semi sweet chocolate chips.
- Prepare of dark chocolate chips.
Instructions to make Chocolate Dipped Coconut Macaroons:
- Preheat oven to 325°F. Line a baking sheet with parchment paper. Spray paper lightly with cooking spray. Set aside..
- In a large bowl mix together coconut, flour, sugar, and salt. Stir in egg whites and extract until fully incorporated. Mixture should stick together and be able to form a wet ball..
- Drop by tbs onto prepared baking sheet (I fit 24 at a time). Bake 20 minutes or until edges are golden..
- Remove from oven and immediately transfer to a wire rack to cool completely..
- When cookies are cool, place chocolate chips in a microwave safe bowl. Microwave in 30 second increments until fully melted, stirring after each round..
- Dip bottoms of macaroons into chocolate. Allow some excess to drip off and place on wax paper lined baking sheet. Place in refrigerator until chocolate is set..
- Store in an airtight container. Best kept refrigerated. Pull out of fridge at least 15 minutes before serving. Enjoy!.
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