Recipe courtesy of Gale Gand
Chocolate Dipped Coconut Macaroons
- Level: Intermediate
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 120
- Total Fat
- 7
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 14
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.