Chocolate Dipped Coconut Macaroons

These delicious chocolate treats will be great for treating your family.

nutritional info

Nutritional Information

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2 cup / 500 g	Naturegg Simply Egg Whites
2 1/2 cup / 625 ml	granulated sugar
1 pound / 500 g	sweetened shredded coconut
3/4 cup / 175 ml	all-purpose flour, sifted
1 tsp / 5 ml	salt
2 tsp / 10 ml	vanilla extract
1 tsp / 5 ml	almond extract (optional)
1 pound / 500 g	chopped bittersweet chocolate

Stir the egg whites, sugar, coconut, flour and salt in a Dutch oven until combined. Set over medium heat; cook, stirring constantly, for 7 minutes. Increase the heat to medium-high. Cook, stirring constantly, for an additional 4 to 6 minutes or until the mixture is thickened and pulls away from the sides of the pot.
Stir in the vanilla and almond extract.
Transfer to a large bowl; cover with plastic wrap directly touching the surface. Chill for 2 hours. Preheat the oven to 300°F (150°C). Drop the coconut mixture by spoonfuls onto parchment-lined baking sheets. Bake in batches for 30 minutes or until lightly browned around the edges. Transfer to a rack and cool completely.
Melt the chocolate in a metal bowl or double boiler set over simmering water. Dip one side of each macaroon into the chocolate; transfer to a baking sheet lined with parchment. Chill until chocolate is set. Store in the refrigerator for up to 3 days or 1 month in the freezer.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Add cream of tartar to the egg whites before beating to stabilize the foam. About 1/8 teaspoon to two egg whites.