What’s Cookin’ – Chocolate Dipped Coconut Macaroons (Gluten Free)

I had a bag of coconut left over from Christmas baking and when I ran across this recipe on the Joy of Baking website for Chocolate Dipped Coconut Macaroons, I knew I had to try it.  It’s a simple recipe, I had all of the ingredients on hand, and the bonus is that it is gluten free which means I can share it with my family members who are gluten intolerant.

I sent some over to my friend, Laura’s, house, and her boys gave these a big thumbs up.

Chocolate Coated Coconut Macaroons – the ingredients.

Preheat oven to 350°.  In a large bowl, beat the eggs.  Add the sugar, salt, and vanilla and combine.

Add the coconut and mix together until it is all well coated.

Drop by tablespoons onto your lined baking sheets.

Bake for 15 to 20 minutes.  These actually took about 23 minutes, and I rotated the pans midway through the baking time.  I was looking for this perfect golden brown color.

While the cookies are baking and cooling, prepare the ganache.  Chop the chocolate and place into a medium sized bowl.

Bring the cream to a boil and pour over the chocolate.  Allow to sit for 5 minutes then beat until all of the chocolate is completely melted and combined.  Coat the bottoms of the cookies.

The mixture will be really smooth.  This only took a few minutes.  By the time you are done beating the chocolate and cream together, it is almost room temperature.  I used a small offset spatula to coat the bottoms making sure to push a little bit up around the edges.

Refrigerate after coating with the chocolate.

These remind me of Mounds candy bars.  I do have a knock off recipe for those that does not require baking so I’ll have to try them, too, but these are so easy to make and are yummy, too!

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