Chocolate Dipped Coconut Macaroons

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
20 servings
Level:
Intermediate

Ingredients
  • Heaping 3/4 cup sugar
  • Scant 1/2 cup egg whites (from about 3 eggs)
  • 3/4 pound (scant 2 1/2 cups) sweetened desiccated or flaked coconut (not shredded)
  • 4 ounces semisweet chocolate, melted
Directions
  • Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)

  • Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.

  • Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.


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