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Chocolate-Dipped Coconut Macaroons
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Makes 32 macaroons| Hands-On Time: 30m | Total Time: 2hr 05m Ingredients | |
1 14-ounce package | sweetened shredded coconut, (about 5 cups) |
4 large | egg whites |
2/3 cups | sugar |
1/3 cup | all-purpose flour, spooned and leveled |
1/4 teaspoon | kosher salt |
1/2 teaspoon | pure vanilla extract |
6 ounces | bittersweet or semisweet chocolate, melted and cooled to room temperature |
Directions
Heat oven to 325° F.
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 1 inch apart.
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.
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.
By Gina Marie Miraglia Eriquez, November 2010
Recipe uploaded with Shop'NCook for iPhone.
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