Chocolate Dipped Coconut Macaroons
Ingredients:
1 14 oz. package sweetened shredded coconut
4 large egg whites
2/3 cup sugar
1/3 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
6 oz. bittersweet or semisweet chocolate, melted and cooled to room temperature
Directions:
Heat oven to 325.
In a medium bowl, combine coconut, egg whites, sugar, flour, salt and vanilla.
Drop packed tablespoonfuls of the mixture onto parchment lined baking sheets, spacing them 1″ apart.
Bake, rotating the baking sheets halfway through, until lightly golden, 25-30 minutes. Cool slightly on baking sheets, then transfer to wire rack to cool completely.
When cool, dip the bottom of each macaroon in the chocolate and place on parchment lined baking sheet.
Refrigerate until firm, 20-30 minutes. Store macaroons in an airtight container at room temperature for up to 7 days.
Diane
Thursday 10th of March 2011
Sounds yum and they look great! :O)
Sense of Home
Thursday 10th of March 2011
Macaroons are so good. Love those island photos, relief for eyes that have been seeing nothing but snow lately.
-Brenda
Natasha
Wednesday 9th of March 2011
My daughter loves macaroons and I haven't made them for months. I am sure she would love these so I will surprise her soon and make them I think!
Best wishes,Natasha.
Katie @ This Chick Cooks
Tuesday 8th of March 2011
These look delectable- like an almond joy only better. Thanks for sharing.Katie
John and Sandy
Tuesday 8th of March 2011
Hey Lisa,
The comment above me. That is me, the one that is 37 weeks Prego! Just in case.I forgot I was signed in on our other gmail account.Have a great day my friend.Sandy B.