Chocolate Dipped Coconut Macaroons
★★☆☆☆
Ingredients
- 4 large egg whites
- 1 1/3 cups granulated sugar (315 ml)
- 1/2 tsp salt (2.5 ml)
- 1 1/2 tsp vanilla extract (7.4 ml)
- 2 1/2 cups sweetened flaked coconut (591 ml)
- 1/4 cup plus 2 Tbsp all-purpose flour (59.1 ml)
- 8 oz bittersweet chocolate, chopped (227 g)
Instructions
- Preheat oven to 300°F (150°C). \n2. In a saucepan, stir together egg whites, sugar, salt, vanilla, and coconut. Sift in flour and stir until combined. \n3. Cook over medium heat, stirring constantly, for about 5 minutes. Increase heat to medium-high and cook for another 3-5 minutes, or until the mixture thickens and pulls away from the sides of the pan. \n4. Transfer the mixture to a bowl and let cool slightly. Cover the surface with plastic wrap and chill for 30 minutes. \n5. Drop heaping tsp of dough about 2 inches apart onto baking sheets. \n6. Bake for 20-25 minutes. Cool macaroons completely. \n7. Melt chocolate in a double boiler over simmering water. Remove from heat. \n8. Dip macaroons halfway into the melted chocolate. Place on a foil-lined tray to chill until chocolate sets.
Wine Pairing: Dessert (Port) — Tawny Port