Coconut Macaroon Truffles

By KathieC

Good Housekeeping

Ingredients

• 4 large egg whites
• 1 1/2 cup(s) sugar
• 1/4 teaspoon(s) salt
• 3 cup(s) finely shredded unsweetened coconut
• 3 tablespoon(s) all-purpose flour
• 3 tablespoon(s) unsweetened cocoa
• 1/2 teaspoon(s) vanilla extract
• 8 ounce(s) bittersweet chocolate (60 percent to 70 percent cacao), finely chopped
• 2 ounce(s) white chocolate, melted (optional)

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.

2. In heavy 3-quart saucepan, combine egg whites, sugar, and salt. Heat on medium until warm to the touch, stirring. Stir in coconut, flour, cocoa, and vanilla. Continue stirring 4 minutes or until gently sizzling. Remove from heat. Stir in 1/3 cup bittersweet chocolate until melted. With cookie scoop or measuring tablespoon, scoop mixture into balls and place on prepared cookie sheets, spacing 1 inch apart.

3. Bake 15 minutes or until set and crisp around edges. Cool completely on cookie sheets on wire rack. Store macaroons in airtight container at room temperature up to 1 day or in freezer up to 2 weeks.

4. In microwave-safe medium bowl, microwave remaining chocolate on high in 30-second increments until melted and smooth, stirring frequently. Dip tops of macaroons in chocolate to coat. Let harden on wire racks. Decorate with white chocolate if desired.