Chocolate-Dipped Coconut Macaroons

Chocolate-Dipped Coconut Macaroons
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Makes 32 macaroons| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2010

Nutritional Information

  • Per ServingServing Size: 1 cookie
  • Calories 112Calories From Fat 60
  • Fat 7g
  • Sat Fat 5g
  • Cholesterol 0mg
  • Sodium 54mg
  • Protein 1g
  • Carbohydrate 14g
  • Sugar 11g
  • Fiber 1g
  • Iron 0mg
  • Calcium 2mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
If you’re short on time, omit the chocolate and serve these deliciously chewy cookies plain.

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