Chocolate Dipped Coconut Macaroons
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
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.