Chocolate-Dipped Coconut Macaroons

macaroons
Photo by Victor Schrager
Chocolate-Dipped Coconut Macaroons 2.8 1141 5 1
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  • Makes 32 macaroons
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    Nutritional Information

    Per Serving

    • Calories 112 calories
    • Calories 60 calories from fat
    • 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

Heat oven to 325° F.

In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.

Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.

Ingredients

  1. Check 1 14-ounce package sweetened shredded coconut (about 5 cups)
  2. Check 4 large egg whites
  3. Check ⅔ cups sugar
  4. Check ⅓ cup all-purpose flour, spooned and leveled
  5. Check ¼ teaspoon kosher salt
  6. Check ½ teaspoon pure vanilla extract
  7. Check 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.

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