Chocolate-Dipped Coconut Macaroons

By froggyess

Ingredients

• 4 large egg whites $
• 1 1/2 teaspoons vanilla
• 2/3 cup sugar
• 1/4 cup all-purpose flour $
• 3 1/2 cups lightly packed sweetened flaked dried coconut
• 2 tablespoons butter $
• 4 ounces semisweet chocolate, chopped

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

1. In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar, and flour until well blended. Stir in coconut.

2. Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered and floured or cooking parchment- lined 12- by 15-inch baking sheets.

3. Bake in a 325° oven until macaroons are golden, about 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer macaroons to racks to cool completely.

4. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 minutes. Hold a macaroon on one edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a waxed paper-lined baking sheet. Repeat to dip remainder. Chill, uncovered, until chocolate is firm, about 30 minutes.