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Chocolate dipped coconut macaroons
Nb persons: 0
Yield: 32 macaroons
Preparation time:
Total time:
Source:
Ingredients: 1 (14 oz package sweetened shredded coconut) | |
4 large | egg whites |
2/3 cup | sugar |
1/3 cup | all- purpose flour, spooned and leveled |
1/4 tsp | kosher salt |
1/2 tsp | pure vanilla extract |
6 ounces | bittersweet or semisweet chocolate, melted and cooled to room temperature. |
Directions:
Heat oven to 325 degrees
In a medium bowl, combine the coconut, egg whites, sugar, flour, salt and vanilla
Drop packed tablespoonfuls of the mixture onto parchment lined baking sheets, spacing them about 1 inch apart
Bake, rotating the baking sheets halfway through, until lightly golden, 25-30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
When cool, dip the bottom of each macaroon in the chocolate and place on parchment lined sheet. Refrigerate until firm, 20-30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.
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