First year making Cool Whip cookies did 3 different flavors. They will definitely be added to do every year. Very easy to make and taste great. Made 14 different Christmas cookies this week will do Potato candy and fudge closer to Christmas.
Ingredients
1 box any flavor cake mix
1 8 oz. container Cool whip
1 Egg
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Preparation
Mix together then drop by teaspoon in powered sugar cook 350 for 12-14 minutes.
Preheat the oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix the ingredients: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, egg whites, vanilla extract, almond extract (if using), and a pinch of salt. Stir until well combined, ensuring the coconut is evenly coated with the condensed milk mixture.
Shape the macaroons: Use a spoon or small cookie scoop to form small mounds of the coconut mixture, placing them on the prepared baking sheet. Gently press them into rounded shapes, about 1 to 1.5 inches tall. Leave some space between each macaroon.
Bake the macaroons: Bake in the preheated oven for 15-18 minutes, or until the macaroons are golden brown around the edges. Keep an eye on them to avoid overbaking.
Cool the macaroons: Once baked, remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
Make the chocolate dip:
- Melt the chocolate: While the macaroons are cooling, place the dark or semi-sweet chocolate in a heatproof bowl. Add the coconut oil or vegetable oil, and melt the chocolate either in the microwave in 30-second intervals, stirring after each, or over a double boiler on the stovetop until smooth and fully melted.
Dip the macaroons:
- Dip in chocolate: Once the macaroons are completely cool, dip the bottom half of each macaroon into the melted chocolate. Allow any excess chocolate to drip off before placing the macaroon back onto the parchment paper or silicone mat.
- Set the chocolate: Let the chocolate-dipped macaroons set at room temperature for about 30 minutes, or place them in the refrigerator for 10-15 minutes to speed up the process.
Serve:
- Serve and enjoy: Once the chocolate has set, your chocolate-dipped coconut macaroons are ready to enjoy! Serve them as a sweet treat for holiday gatherings, gift them in a box, or enjoy them with a cup of tea or coffee.
Tips and variations
For extra flair: Drizzle a little melted white chocolate or dark chocolate over the top of the macaroons for a decorative touch.
Flavor variations: Add a small amount of finely chopped dried fruit, like apricots or cherries, to the coconut mixture for added flavor.
Storage: Store these macaroons in an airtight container at room temperature for up to 1 week, or refrigerate them for longer shelf life. They also freeze well for up to 1 month.
Chocolate options: You can experiment with different types of chocolate—dark chocolate adds richness, while milk chocolate makes them sweeter.
Chocolate-Dipped Coconut Macaroons are a delicious combination of chewy coconut and rich, smooth chocolate—a perfect treat for any occasion!