Chocolate-Dipped Macaroons
If you love coconut, these delicious, giant Chocolate-Dipped Coconut Macaroons are the best way to satisfy your craving.
Once the macaroons have cooled, you dip them in whatever flavor chocolate you prefer: milk, semi-sweet or dark. Take your pick.
Ingredients
| 4 Tbsp | flour |
| 1/4 tsp | salt |
| 4 | egg whites |
| 1 cup | sugar |
| 2 tsp | vanilla extract |
| 2 1/2 cups | flaked coconut |
| 1 pkg | semi-sweet or milk chocolate morsels |
Preheat oven to 325 degrees.
Line 2 cookie sheets with parchment paper.
Mix together the flour and salt.
In a large mixing bowl, beat the egg whites on high for about 4 minutes, until soft peaks begin to form.
Continue mixing and slowly add sugar.
Continue beating until the mixture stands up in stiff glossy peaks. This will take about about 5 minutes of mixing.
Turn mixer speed to low and add the flour mixture and vanilla extract.
(Do not overmix the batter at this stage.)
Using a rubber spatula fold in the coconut.
Drop the batter by heaping tablespoons onto the lined baking sheets about 2 inches apart
Bake the cookies about 15 minutes until golden.
Let cookies cool completely, then peel away the paper.
Melt the chocolate chips in a double boiler.
Once the macaroons have cooled completely, dip the bottoms (or as much as you want) of the macaroons in the chocolate. (You can use any flavor chocolate you want).
Place on sheet of parchment paper and cool. (I put them in the refrigerator to help the chocolate solidify.)
Makes about 25 macaroons.
Store in an airtight container.