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coconut macaroons

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Have a craving for coconut macaroons today. For mid-August, it's actually a day that would easily tolerate the oven being on. Could I fold in some semi-sweet chocolate chips to batter without causing a fail??

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  1. Try melted chocolate in the bottom of greased or foil-cup lined muffin tins, with the macaroon mixture on top of the chocolate.

    2 Replies
    1. re: greygarious

      Or dip the tops in chocolate to make Haystacks. Must... make...now...

      1. re: greygarious

        This sounds like a GENIUS idea! Probably could just put CCs in bottom of muffin tins. Results would definitely be uniform... no way they could spread. Doubt it would make any significant change in bake time, either!

      2. Yes. They are not that fussy. It's also easy to dip them in melted chocolate or drizzle them after they are baked.

        1. we use the dipping or drizzle technique, just enough to not overwhelm.

          1 Reply
          1. re: momoftwo

            I could really hop on the band wagon for those Coconut Macaroons dipped and drizzled in Chocolate.

          2. You can definitely do them with chocolate chips inside; this Maida Heatter recipe is my go-to. More recently, though, I do tend to make them without the chips inside and coat the bottom with chocolate instead.

            http://madaboutmaida.blogspot.com/201...

              1. I melt a little bit of bittersweet chocolate and "frost" the bottoms of the baked macaroons with a butter knife, placing them afterwards on a piece of waxed paper on a sheet pan. Then I refrigerate them briefly to set the chocolate.

                Drizzling works, too.