Chocolate Dipped Macaroons

Photo by Amy P.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

60

Cookies

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

60

servings

Ingredients

  • 5

    large egg whites

  • 1/2

    vanilla bean, split lengthwise

  • 1 1/3

    cups sugar

  • 6

    ounces long-shred unsweetened coconut

  • 12

    ounces bittersweet chocolate

Directions

Preheat oven to 275°F. Line 2 large baking sheets with parchment paper. Place egg whites in large bowl; scrape in seeds from vanilla bean. Using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until meringue is very thick (similar to marshmallow creme), about 5 minutes. Fold in coconut, then almonds. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing mounds 1 1/2 inches apart. Bake macaroons until pale beige outside and dry-looking (insides will still be soft), about 25 minutes. Transfer baking sheets to racks; cool macaroons completely. Transfer macaroons to work surface; re-line pans with clean parchment. Place chocolate in top of double boiler over simmering water. Stir chocolate until smooth; remove from over water. Dip bottom of 1 macaroon into melted chocolate to depth of 1/4 inch. Place on prepared sheet, chocolate side down. Repeat dipping with remaining macaroons. Chill until chocolate is firm, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated. Let macaroons stand at room temperature 1 hour before serving.

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