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.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/03/chocolate-dipped-coconut-macaroons/