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Chocolate Macaroons

Dip the macaroons in chocolate. Dip the bottoms of the macaroons into the melted chocolate, placing back down to set up on the parchment or silicone mat. Drizzle chocolate over the tops if desired, then store in a cool spot for at least 20 minutes to set up. Drizzle with caramel. Place the caramels into a separate microwave safe bowl, melting.

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Form into balls using a sorbet scoop. Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet. Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes. Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water.

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Pipe the shells. Holding the pastry bag at a 90° angle, pipe the macarons into ¾ inch circles about 1 inch apart, swirling the batter slightly in a circle to get the swirls. Tap the tray against the counter about 8 times to release any air bubbles. Let the macarons rest until they form a skin and are no longer sticky.

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Instructions. Preheat the oven to 325°F. Line two baking sheets with parchment paper or a Silpat mat. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.

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Let the macarons rest on the counter for 15 minutes before baking. To bake, working one baking sheet at a time, place one tray with macarons on the middle rack. (TIP: To prevent browning, place an empty baking sheet on top rack to shield the heat.) Bake for about 15-18 minutes.

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Preheat oven and bake. Let the oven preheat for a good 20 minutes at 300 degrees F, then bake one tray of macaron shells at a time for 16-18 minutes. Let the macaron shells cool completely on the baking sheet before attempting to remove them from the baking mats or parchment paper. Make chocolate ganache filling.

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Portion the chocolate macaroons onto a parchment paper-lined baking sheet. Use two spoons to place roughly 2-inch portions of the batter with spacing approximately 2 inches apart. Bake. Bake the chocolate macaroons at 200ºF (93ºC) for 3 hours. The cookies should be firm on the outside and lift easily and intact from the parchment paper.

Chocolate Coconut Macaroons Recipe

Directions. Mix together oats, coconut, and cocoa powder in a large bowl. Bring sugar, butter, and milk to a boil in a saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture until well combined. Drop 15 spoonfuls of dough onto a sheet of waxed paper. Let cool completely at room temperature before serving.

NoBake Chocolate Coconut Macaroons (GF/DF & HoneySweetened) Recipe

Preheat oven to 325°. In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake until golden brown, 18-20 minutes. Cool on a wire rack. Coconut Macaroons Tips.

Easy Almond Macaroons

Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.

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Cotton Candy Macarons. Sift 70g superfine almond flour and 63g powdered sugar into a large bowl and set aside. Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles.

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Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds. Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form. Add the vanilla to the meringue during the soft peak stage.

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Chocolate Almond Coconut Macaroons: Follow recipe above. Melt an additional 2 ounces of chocolate. (10 ounces in total.) Dip the bottoms of the cooled macaroons in the chocolate, as directed in the recipe above, and then drizzle remaining chocolate on top of each. Press 1 almond into the tops while the chocolate drizzle is still wet.

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Step 2. Grind and sift the dry ingredients: In the bowl of a food processor, combine the confectioners' sugar, almond flour and cocoa powder, and pulse just until the mixture is a uniform color, about 8 pulses. Transfer to a medium-mesh sieve set over a large bowl; shake to sift it through, then discard any lumps.

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Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside. Pour the shedded coconut into a food processor. Process until the coconut flakes look like desiccated coconut, or small coconut pieces. Once shredded, add the sugar, egg whites, cocoa powder, and sea salt into the food processor.

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Sprinkle half of the macarons with crushed candy canes (these will be the tops). Allow the piped macarons to sit out at room temperature for 1 hour. Preheat oven to 300°F. Bake macarons for 10-12 minutes, depending on their size. Let cool for 5 minutes, then transfer to a wire rack to cool completely. Sandwich together with.