Chocolate Dipped Coconut Macaroons
Easy to make and hard to resist, these chocolate dipped coconut macaroons are sure to satisfy your sweet tooth. Chewy on the inside and crispy on the outside, these gluten-free cookies are perfect for anyone crazy about coconut.
Ingredients
- 4 large egg whites room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla pure
- 4 1/2 cups sweetened, shredded coconut pulsed in food processor
- 8 ounces dark chocolate bars chopped
Instructions
- Preheat oven to 325 degrees. Line a baking sheet with parchment and set aside.
- Using an electric mixer with a whisk attachment, beat egg whites, sugar and vanilla until frothy. (Approximately 2 minutes).
- Pulse shredded coconut in a food processor for 30 seconds. Note: coconut needs to measure 4 1/2 cups after pulsing.
- Fold coconut into egg white mixture, stirring with a rubber spatula until moistened.
- Using your hands or a large cookie scoop, shape mixture into balls and space one inch apart on prepared baking sheet.
- Bake for 10 minutes, rotate pan and bake for an additional 8 to 10 minutes or until tips and edges begin to lightly brown.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt chocolate in a heat-safe bowl in the microwave in 30 second intervals until melted and smooth. Dip bottoms of macaroons in chocolate then place on parchment-lined baking sheet. If desired, drizzle tops with melted chocolate. Refrigerate to set.
- Store chocolate dipped coconut macaroons in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week.
- Macaroons can be frozen in an airtight container up to 3 months. Thaw overnight in the refrigerator.