Easiest Way to Make Viennese Biscuits Dipped In Chocolate

Chocolate-Dipped Coconut Macaroons

The most common uk version was popularised by mr kipling, consisting of two biscuits sandwiched with buttercream and jam.

Recipe Summary Chocolate-Dipped Coconut Macaroons

Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

Ingredients | Viennese Biscuits Dipped In Chocolate

¾ cup sweetened condensed milk

¼ teaspoon almond extract

1 ½ teaspoons vanilla extract

¼ teaspoon fine salt

1 large egg white

3 cups shredded unsweetened coconut

1 (4 ounce) bar semisweet chocolate, chopped, or to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. 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. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.

Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

You can use sweetened coconut flakes, but the condensed milk is already very sweet.

Regarding the chocolate dip, you can just melt and use any kind you like, but for that extra professional touch, I suggest tempering the chocolate before you dip.

Rolling macaroons in additional coconut is optional.

Please note differences in ingredient amounts when following the magazine version of this recipe.

Info | Viennese Biscuits Dipped In Chocolate

prep: 20 mins cook: 20 mins additional: 25 mins total: 1 hr 5 mins Servings: 24 Yield: 24 macaroons

TAG : Chocolate-Dipped Coconut Macaroons

Desserts, Cookies, Macaroon Recipes,

Images of Viennese Biscuits Dipped In Chocolate

Viennese Biscuits Dipped In Chocolate / Turns out that when you dip them in chocolate, they are just as delicious, every bit as elegant, and it's just as difficult to not eat all of them in one sitting.