Coconut Haystack Macarons

By AnnieMro

Ingredients

• 2 egg whites
• 1/4 cup sugar
• 1/2 tsp. vanilla
• 2 X 200g pkg. flaked sweetened coconut, about 4 cups
• 6 ounces (168 g)chocolate or chocolate chips

Details

Servings 20
Preparation time 15mins
Cooking time 33mins

Preparation

Step 1

Preheat oven to 300. Line a baking sheet with parchment paper. Using a mixer on medium-high, beat egg whites until frothy, about 1 min. Gradually add sugar and beat until stiff peaks form when beaters are lifted, 4-7 more minutes.

Fold in vanilla and coconut. Drop 2 tbsp. of coconut mixture on parchment. Repeat with remaining coconut mixture, placing 1 inch apart.

Bake in centre of oven until edges of macaroon are golden, 18-20 minutes. Remove baking sheet to a rack. Cool completely. Store macaroons in an airtight container at room temp. up to a week.

Chocolate-dipped:

Melt chocolate in a microwave-safe bowl on medium for 2-3 mins. Stir halfway through. Remove when almost melted and stir until smooth. Partially dunk cooled macaroons in chocolate and place on a parchment-lined baking sheet until chocolate sets.