Chocolate Dipped Macaroons ~
It's that time of year again, lots of baking around the house.
I love anything with coconut in it, and add dark chocolate and it's a double yum for me. These cookies are so good, it's almost dangerous to have in the house. Mine went from the cooling rack into the freezer, just to make sure their safety for the Holidays.
And just so you know, these cookies are super easy to make. One important criteria when I bake. Enjoy ~
Adapted from Closet Cooking - my changes are marked with an *
3 large egg whites
1 teaspoon vanilla extract
3/4 cup of sugar
3 cups sweetened shredded coconut
*1/8 tsp. kosher salt
2 ounces dark chocolate (shaved)* I used 6 ounces and melted it with a teaspoon of grapeseed oil in the microwave
1. Mix the egg whites, vanilla, sugar, salt and coconut in a bowl.
2. Spoon the batter onto a parchment paper lined baking pan with 1 1/2 - 2 tablespoons of batter per cookie.
3. Bake in a preheated 350F oven until lightly golden brown, about 10-15 minutes.4. Let cool for 20 minutes.
5. Meanwhile, melt the chocolate in a double boiler and dip the macaroons in the chocolate or drizzle the chocolate on the macaroons. Place dipped cookies on a baking rack and refrigerate to store. They also freeze wonderfully.
Christmas tree 2012.