Coconut Macaroon s with a Chocolate Center. Great recipe for Coconut Macaroon s with a Chocolate Center. A light coconut macaroon, not overly sweet with a toasted exterior and moist inside. The middle holds a chocolte kiss for a burst of chocolte/coconut flavor!
You can cook Coconut Macaroon s with a Chocolate Center using 8 ingredients and 9 steps. Here is how you cook it.
Ingredients of Coconut Macaroon s with a Chocolate Center
- It’s 2 2/3 cup of sweetened flaked coconut.
- It’s 3 tablespoon of granulated sugar.
- It’s 1/4 teaspoon of salt.
- You need 1/4 cup of all purpose flour.
- Prepare 4 of large egg whites.
- Prepare 1 of teas vanilla extract.
- Prepare 1/4 teaspoon of almond extract.
- It’s of about 15 hershey kiss chocolate candies, milk or dark chocolate.
Macaroons as we know and love them are typically made with shredded coconut and are usually shaped into sweet little mounds. Our version is crisp on the outside, fluffy on the inside, and dipped in chocolate for a special touch. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar.
Coconut Macaroon s with a Chocolate Center instructions
Preheat the oven to 350. Line a baking sheet with parchment paper.
In a bowl mix coconut, flour, sugar and salt.
In another bowl whisk egg whites and both extracts until foamy.
Add coconut mixture to whites and combine with a fork.
Drop in rounded 1 1/2 tablespoons on to prepared pans. Bake for 17 to 20 minutes until lightly browned.
Immediately gently but firmly press a Hershey kiss in center of each cookie. Cool on wire racks.
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Form into balls and line up on nonstick or parchment lined cookie sheet. Line baking sheet with parchment paper. In a large bowl, combine sweetened condensed milk with coconut, vanilla and salt. If you want your macaroons to be sweeter, use sweetened coconut flakes. If you really want to elevate your coconut macaron, you can dip them in melted chocolate.
