Chocolate-Dipped Coconut Macaroons

Chocolate-Dipped Coconut Macaroons
Victor Schrager
Makes 32 macaroons
preparation
30
minutes
cooking
125
minutes

Ingredients

1
14-ounce package sweetened shredded coconut (about 5 cups)
4
large egg whites
2/3
cups
sugar
1/3
cup
all-purpose flour, spooned and leveled
1/4
teaspoon
kosher salt
1/2
teaspoon
pure vanilla extract
6
ounces
bittersweet or semisweet chocolate, melted and cooled to room temperature

Directions

  1. Heat oven to 325° F.
  2. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
  3. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
  4. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  5. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.
Gina Marie Miraglia Eriquez
November 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 60
  • Fat 7 g
  • Sat Fat 5 g
  • Cholesterol 0 mg
  • Sodium 54 mg
  • Protein 1 g
  • Carbohydrate 14 g
  • Sugar 11 g
  • Fiber 1 g
  • Iron 0 mg
  • Calcium 2 mg
What does this mean? See Nutrition 101.