Mar 21, 2011
Chocolate-Dipped Coconut Macaroons
1 2/3 C. flaked sweetened coconut* (don't pack into measuring cup)
1/3 C. sugar
3 Tbsp. flour
1/4 tsp. salt
3 egg whites
1/4 tsp. vanilla extract
1/4 tsp. almond extract
chocolate for dipping
Mix coconut, sugar, flour, and salt together in a small bowl. Set aside. Beat egg whites in a medium-sized bowl until frothy--about 30 seconds. Add extracts and mix until combined. Add coconut mixture and stir until combined.
Drop by rounded teaspoonfuls onto well-greased baking sheets, parchment paper, or silicone baking sheet. (Macaroons are notorious for sticking to the pan). Shape with fingers so they are nice and round.
Bake at 325 degrees for 18-20 minutes or until golden brown around the bottom edges. Let cool completely before removing from pan to prevent sticking.
Dip bottom half of cookie into a bowl of melted chocolate.
Cool completely. Store in an airtight container.
Makes about 2 dozen cookies.
*For a tasty option, toast half the coconut by spreading coconut in single layer on a baking sheet. Bake at 350 degrees for about 15 minutes or until coconut is light brown. You can also put coconut in toaster oven on "dark" cycle. Check frequently to avoid burning.
Recipe from the Book English Trifle by Josi S. Kilpack
I would recommend using a silicone baking sheet if you have one. I did and they came off great.
You can also use melted chocolate chips for dipping.