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Chocolate-Dipped Coconut Macaroons
Ingredients
Chocolate-Dipped Coconut MacaroonsVictor Schrager
Hands-On Time
30 Mins
Total Time
2 Hours 5 Mins
Yield
Makes 32 macaroons
By Gina Marie Miraglia Eriquez November 2010
Ingredients
1 14-ounce package sweetened shredded coconut (about 5 cups) 4 large egg whites ⅔ cups sugar ⅓ cup all-purpose flour, spooned and leveled ¼ teaspoon kosher salt ½ teaspoon pure vanilla extract 6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
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Instructions
How to Make ItStep 1
Heat oven to 325° F.
Step 2
In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
Step 3
Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
Step 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.
Step 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.