Chocolate Dipped Coconut Macaroons
These delicious chocolate treats will be great for treating your family.
- Prep time: 120 min
- Makes: 48 macaroons
- Cook time: 30 min
Nutritional Information
PER SERVING (1 cookie)
- Calories.152
- Fat.8 g
- Carbohydrates.22 g
- Dietary Fibre.1 g
- Protein.2 g
Ingredients
| 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 |
Directions
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.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.
Learn MoreTips: Whipping
When whipping eggs, start with a low speed and then gradually work up to the whip setting on the mixer. The lower speed stretches the protein molecules and makes the mixture more readily accept air.