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Chocolate Dipped Coconut Macaroons
Chocolate Dipped Coconut Macaroons

Before you jump to Chocolate Dipped Coconut Macaroons recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

Mostly, people have been trained to believe that “comfort” foods are not good for the body and should be avoided. If your comfort food is candy or junk food this might be true. Soemtimes, comfort foods can be utterly healthy and good for us to consume. There are a number of foods that, when you consume them, could better your mood. When you are feeling a little down and need an emotional pick-me-up, test out a few of these.

Eggs, believe it or not, are fantastic for helping you fight depression. Just see to it that you don’t get rid of the egg yolk. The yolk is the part of the egg that matters most in terms of helping elevate your mood. Eggs, the egg yolks especially, are rich in B vitamins. These B vitamins are wonderful for helping to elevate your mood. This is because they help improve the function of your neural transmitters, the parts of your brain that affect your mood. Try eating some eggs to jolly up!

See, you don’t need to eat all that junk food when you want to feel better! Try some of these hints instead.

We hope you got insight from reading it, now let’s go back to chocolate dipped coconut macaroons recipe. You can have chocolate dipped coconut macaroons using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Chocolate Dipped Coconut Macaroons:
  1. Get shredded coconut (about 5 1/3 cups)
  2. Prepare egg whites
  3. Provide white sugar
  4. Prepare all purpose flour
  5. Prepare vanilla or almond extract
  6. Provide salt
  7. Prepare semi sweet chocolate chips
  8. Use dark chocolate chips
Steps to make Chocolate Dipped Coconut Macaroons:
  1. Preheat oven to 325°F. Line a baking sheet with parchment paper. Spray paper lightly with cooking spray. Set aside.
  2. 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.
  3. Drop by tbs onto prepared baking sheet (I fit 24 at a time). Bake 20 minutes or until edges are golden.
  4. Remove from oven and immediately transfer to a wire rack to cool completely.
  5. When cookies are cool, place chocolate chips in a microwave safe bowl. Microwave in 30 second increments until fully melted, stirring after each round.
  6. 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.
  7. Store in an airtight container. Best kept refrigerated. Pull out of fridge at least 15 minutes before serving. Enjoy!

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