Coconut Macaroons Dipped in Chocolate

By lkalemba

Ingredients

• 4 egg whites (from large eggs)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/4 cup sugar
• 3 cups sweetened coconut flakes
• 6 ounces bittersweet or semisweet chocolate

Details

Servings 24
Adapted from thekitchn.com

Preparation

Step 1

Preheat oven to 325°F. Line two baking sheets with parchment paper.

In the bowl of standing mixer or with a hand-mixer, beat egg whites, vanilla, and salt on high speed until soft peaks form, about 2 minutes. Add the sugar and continue to beat until stiff peaks form, another 3 minutes. Gently fold the coconut flakes into the egg white mixture. (If you want a more dense, less meringue-like macaroon, you can skip beating the whites altogether. Just whisk the egg whites, vanilla, salt, and sugar until frothy, then fold in the coconut.)

While the macaroons are cooling, melt the chocolate in a small saucepan over low heat. Remove from the burner and allow to cool slightly. Dip the flat bottom of each macaroon into the melted chocolate and place on a parchment-lined baking sheet, chocolate side up. (You can also dunk the tops of the macaroons into the chocolate, leaving the bottoms plain, or just do a drizzle of chocolate over the top.)

Refrigerate the macaroons until chocolate is hardened, about 30 minutes. Bring to room temperature before serving. If gifting, layer them between wax paper in an airtight container and store in a cool place.