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Dark Chocolate-dipped Coconut Macaroons

Before you jump to Dark Chocolate-dipped Coconut Macaroons recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. If you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is something we can all accomplish, without difficulty. Largely, all it will take is a bit of common sense.

We hope you got insight from reading it, now let’s go back to dark chocolate-dipped coconut macaroons recipe. You can have dark chocolate-dipped coconut macaroons using 4 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Dark Chocolate-dipped Coconut Macaroons:

  1. You need of egg whites.
  2. Provide of shredded unsweetened coconut.
  3. Prepare of Sweetener equivalent to 1/2 c sugar (1 T Stevia).
  4. Prepare of chocolate (85%+ cacao), broken into pieces.

Instructions to make Dark Chocolate-dipped Coconut Macaroons:

  1. Preheat oven to 350°F..
  2. In large bowl, beat egg whites with mixer until stiff peaks form..
  3. Fold in coconut and sweetener to egg whites..
  4. Line baking sheet with parchment paper. Scoop mixture by 1/4 cupfuls forming 8 mounds on baking sheet..
  5. Bake 15 min. until lightly browned and slightly firm. Allow to cool..
  6. In small bowl, melt chocolate in microwave, stirring every 15 seconds until completely melted..
  7. Carefully dip bottom third of macaroon in bowl using a fork to lift out. Place on parchment paper and cool in refrigerator..

In a large mixing bowl combine coconut, condensed milk, salt and vanilla. Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Mix with a spatula until mixture is sticky and holds together. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. When I started working at the sugar monkey in October, friends used to ask me to share Jennifer Reed's recipes with them because they know that Jennifer is in a very select league of pastry chefs.

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