(14-oz.) bag sweetened, shredded coconut (about 5 1/3 c.) 1/2 tsp. Preheat the oven to 325℉ and line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment ...

MINNEAPOLIS, Minn — Who doesn't love toasted coconut, right? One of my favorite desserts is chocolate covered coconut macaroons, but I've never attempted to make them on my own. Turns out, it's pretty ...

Mon, December 21, 2015 at 6:43 PM UTC Roll the mixture into 1-to 2-inch balls, roll the balls around in some more shredded coconut, and refrigerate or freeze them until firm to the touch. Serve cold ...

Editor’s note: High altitude makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

1. To make chocolate filling: Bring milk and butter to a simmer in a medium saucepan. Remove from heat and add chocolate, whisking until melted and smooth. Transfer to a bowl and cool. Cover and ...

Chef Karp says, “I have fond memories of making these macaroons with my mom, and now I make them with my own children. They make me think of the spirit of the holidays for that reason. Plus, they are ...

Dessert at Passover is always a problem. You can make a nice fruit cup, of course, but then all you have is a fruit cup. Or you could make a poundcake with matzo meal, which isn’t bad but leaves you ...

This is not your average flourless cake. It's also not the chocolate-dipped coconut macaroons that have historically graced Passover seders. It's a gluten-free and dairy-free hybrid of the two. Which ...