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Chocolate-Dipped Coconut Macaroons
Ingredients
  • 4 large egg whites
  • 1 1/4 C. 250 g sugar
  • 1/4 t. salt
  • 1 T. honey
  • 2 1/2 C. 200 g unsweetened shredded coconut
  • 1/4 C. 35 g flour
  • 1/2 t. vanilla extract or vanilla bean paste I used paste
  • 2 ounces 55 g chopped bittersweet or semisweet chocolate (I used Guittard Chocolate)
Instructions
  1. Mix egg whites, sugar, salt and honey together in a large pan. Place pan on your stove over a low heat and stir until the mixture barely begins to warm. (You want this mixture to be tepid. Be careful not to overheat it.)
  2. Add in coconut, flour and vanilla. Stir. Increase heat to medium and continue to stir until the cookie dough comes together as a thick mashed potato-like mass. Remove from the heat. Put dough into a bowl and let it cool to room temperature.
  3. Preheat oven to 350 degrees F.
  4. Line cookie sheet(s) with parchment. Using a cookie scoop or a tablespoon, scoop dough out of bowl and form into balls about 1 1/2 inch in diameter. Space cookies evenly on cookie sheet.
  5. Bake for 18 to 20 minutes. You want the macaroons to take on a golden brown color. Remove from the oven and set the cookie pan on a rack. Let the cookies cool completely.
  6. While the cookies are cooling, melt chopped chocolate in a double boiler or in your microwave.
  7. Cover another cookie sheet with parchment. Dip each cooled cookie in the melted chocolate and then place on parchment you've placed on top of the cookie sheet. Once you have dipped all the cookies, place the cookie sheet in the refrigerator for five to ten minutes to set the chocolate.