Chocolate Dipped Coconut Macaroons
- 3 1/2 cups sweetened shredded coconut
- 3/4 cup sugar
- 5 egg whites, lightly beaten
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 8 ounces bittersweet or semisweet chocolate, finely chopped
Chocolate Dipped Coconut Macaroons
Featured in the Honolulu Star-Advertiser on February 8, 2017.
Ingredients:
Directions:
- Line a large rimmed baking sheet with parchment paper.
- In a bowl, combine the coconut, sugar, egg whites, vanilla and almond extracts; mix well.
- Spread out on a baking sheet and refrigerate until cold, about 30 minutes.
- Preheat oven to 300°F.
- Line another baking sheet with parchment paper.
- Using a small round melon baller, scoop heaping portions of coconut mixture and pack into small, rounded domes.
- Place on prepared baking sheet.
- Bake about 30 minutes or until golden brown.
- Transfer to a wire rack and let cool completely.
- Line baking pan with a fresh sheet of parchment paper.
- Place chocolate in the top pan of a double boiler set over barely simmering water and heat.
- (Be sure the pan is not touching the water.)
- Stir often, until melted and smooth.
- Remove top pan from over the water.
- Dip bottom of each macaroon in the melted chocolate to a depth of about 1/4 inch.
- Place, chocolate side down, on the parchment-lined baking sheet.
- Refrigerate until the chocolate is firm, about 1 hour.
- The macaroons can be refrigerated in a covered container for up to 3 days.
- Let stand at room temperature for about 1 hour before serving.
Makes about 16 cookies.
Approximate Nutrient Analysis per torte:
220 calories, 13 g fat, 9 g saturated fat, 0 mg cholesterol, 70 mg sodium, 26 g carbohydrate, 2 g fiber, 23 g sugar, 3 g protein
