Over the weekend, I attended the bridal shower of a close friend. As one of the bridesmaids, I volunteered to do the bridal shower favors. And since I do a lot of baking, I thought I’d make a few custom sweets for the guests.
One of the items I made were chocolate dipped fortune cookies.
They don’t take too long to make and you can customize the colors as well as the messages inside.
Since the wedding colors are blue and orange, I used light blue chocolate melts. Rather than have it just taste like plain white chocolate, I added some LorAnn Oils coconut flavor, which made these quite tasty.
I also dotted the exterior with Wilton’s white sugar pearls, which I thought added a nice “wedding touch.”
One thing I learned the hard way is that fortune cookies really do not last that long. I made these two days ahead of time, but the fortune cookies were already starting to go soft on the day of the bridal shower. Interestingly, the part of the cookie covered by the chocolate was still fine, it was just the regular cookie part that was losing its crispness. So perhaps next time I’ll either dip the entire thing, or put them in a tighter sealed container. I had them in the favor boxes wrapped in tissue, which I thought would be enough of a seal to keep them fresh, but I guess not.
Another note is that you have to work really really fast at shaping these fortune cookies because as soon as they cool, you can no longer shape them. It might take a few initial tries before you get a handle on it, but after a few, I was able to do it quite fast.
Chocolate Dipped Fortune Cookies
For the Cookies
- 2 large egg whites
- ½ tsp pure vanilla extract
- ¼ tsp pure almond extract
- 3 tbsp vegetable oil
- 8 Tbsp all-purpose flour
- 1½ tsp cornstarch
- 8 tbsp granulated sugar
- 3 tsp water
For the Chocolate
- 1 cup light blue chocolate melts you can also use white chocolate chips and blue oil based food coloring
- 1/4 - 1/2 tsp coconut oil extract
- sugar pearls
- If you are putting in custom fortunes, make sure they are printed and cut before you start on the cookies. Preheat oven to 300°F. Line 2 baking sheets with parchment paper or silpat mats. Also set aside two muffin pans.
- In a medium bowl, beat the egg white, vanilla extract, almond extract, and vegetable oil until frothy.
- Sift the flour, cornstarch, and sugar into a separate bowl. Stir the water into the flour mixture.
- Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
- Place 1 tablespoon of batter onto the cookie sheet. using the back of the back of a spoon, gently make circular motions on the surface of the batter to form circle about 3.5” diameters. Repeat with remaining batter, spacing cookies 3 inches apart.
- Bake about 14-15 minutes until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula.
- Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass. Place the finished cookie in a muffin tin so that it keeps its shape while it cools. Continue with the rest of the cookies.
- While cookies are cooling, melt the chocolate in the microwave. Heat for about 30 seconds. Then stir with a spoon. Heat for another 30 seconds. Stir again until chocolate is smooth. Add in coconut flavored oil. Start with 1/4 tsp and taste. If coconut is not strong enough, add a few more drops. Stir to make sure coconut oil is spread throughout the melted chocolate.
- Take one end of fortune cookie and dip into chocolate. Then place on a piece of parchment paper. Sprinkle on pearls before chocolate dries. Repeat with remaining fortune cookies. Let chocolate completely solidify before removing cookies and placing in airtight container.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.