Chocolate Dipped Coconut Rocher
- Level: Easy
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 86
- Total Fat
- 5
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 48
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 35 min
- Cook: 15 min
Ingredients
Nonstick cooking spray, for spraying baking sheet
2 1/2 cups shredded sweetened coconut
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 large egg whites
1/4 teaspoon pure almond extract
4 ounces semisweet chocolate morsels (1/2 cup), melted
Directions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray with nonstick cooking spray.
- In a mixing bowl, stir to combine the coconut, sugar and salt. Make a well in the center of the bowl and lightly whisk in the egg whites and almond extract until well incorporated with the other ingredients.
- For each macaroon, spoon up about 2 teaspoons of the coconut mixture and roll into a ball in the palm of your hand, wetting your fingers if necessary. Pinch the top to shape each ball into a pyramid; space the macaroons about 1 inch apart from one another on the prepared baking sheet.
- Bake until the edges and tops are golden brown, 12 to 15 minutes. Cool slightly on the baking sheet, and then transfer to a wire rack to cool completely.
- Dip the bottom of each macaroon in the chocolate and return to the parchment-lined baking sheet. Refrigerate until firm, 10 to 15 minutes.
- Store the macaroons in an airtight container at room temperature for up to 3 days.