Coconut Macaroon Truffles

By mamacasma

Though these are delicious any way you shape them, they look especially nice when they're smooth and round on top. A spoon gives a craggy look, so we used a cookie scoop to make perfect balls with minimal effort. If you don't have a cookie scoop, you can wet your fingertips to pat the sticky batter into pretty rounds.

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% to 70% cacao),finely chopped
• 2 ounce(s) white chocolate, melted (optional)

Preparation

Step 1

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

Tips & Techniques

Though these are delicious any way you shape them, they look especially nice when they're smooth and round on top. A spoon gives a craggy look, so we used a cookie scoop to make perfect balls with minimal effort. If you don't have a cookie scoop, you can wet your fingertips to pat the sticky batter into pretty rounds.