Chocolate Dipped Coconut Macaroons

Chocolate Dipped Coconut Macaroons {from 2 Sisters 2 Cities}

Continuing on with our Easter recipe series today, I thought I would skip right to dessert!  These chocolate dipped coconut macaroons are a very simple cookie recipe to make and can be made up to five days ahead of time (just be sure to store them in an airtight container.)  Since coconut macaroons have no leavening agents or wheat in them, they are also perfect for Passover or for serving to family and friends who are gluten-free.

{As a side note, I apologize for my lack of posts last week.  Luckily, K has been on a holiday cooking spree lately!  We were on vacation in St. John the week before and I’ve been playing a bit of catch-up around the house since we got back.  I suddenly realized I have less than 14 weeks to go until my due date and went into full-blown nesting mode.  I’ve been working on baby #2′s nursery and finishing up a number of organizing projects around the house.  I’m feeling a bit more prepared now and I’m hoping to share a few more Easter-related recipes this week!} 

Chocolate Dipped Coconut Macaroons {from 2 Sisters 2 Cities}

Chocolate Dipped Coconut Macaroons
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 large egg whites
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 14-ounce package sweetened shredded coconut (~5 cups)
  • 4 oz. good-quality dark/semi-sweet chocolate
Instructions
  1. Heat oven to 325° F. Line 2 baking sheets with parchment paper.
  2. Whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until the sugar is almost dissolved. Stir in the coconut with a spatula until all ingredients are thoroughly combined.
  3. Use a small ice cream scoop to drop the coconut mixture into mounds on the parchment sheets (about 2 tablespoons each.) Bake the macaroons for 20 to 25 minutes, keeping a close eye on them toward the end- these cookies are very easy to burn! Remove from oven once they start to turn golden brown. Allow to cool on the baking sheets for a few minutes and transfer them to cooling racks.
  4. Meanwhile, place the chocolate in a microwave-safe container (I use a large Pyrex glass) and cook in the microwave for 30 second increments. Stir between each increment and continue to cook until chocolate is fully melted and smooth.
  5. Dip each cooled macaroon into the melted chocolate and place back onto the parchment paper. You can either dip side half the macaroon in the chocolate (as seen in my photos) or dip the bottom half into the chocolate. Alternatively, you could also drizzle chocolate on top of the macaroons if you want a lighter touch of chocolate. Once you fill up a baking sheet with the dipped macaroons, place the sheet in the refrigerator for 5 minutes or until chocolate is set.
  6. Store in an airtight container for up to five days.

Source: Adapted from Real Simple, March 2013

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