Chocolate Dipped Coconut Macaroons
These Chocolate Dipped Coconut Macaroons are a heavenly treat! Crunchy on the outside and chewy inside, they’re perfect for any occasion.
Servings: 12 servings
Ingredients
- 2 large egg whites
- 1 pinch salt
- ¾ cup sugar divided
- 1 teaspoon vanilla extract
- 1 ¾ cups sweetened shredded coconut plus 2 tablespoons for garnish
- 2 ounces semisweet chocolate
- ½ teaspoon vegetable oil
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the egg whites and a pinch of salt. Beat until soft peaks form.
- In a separate bowl, mix ½ cup of sugar with the vanilla extract and shredded coconut. Gently fold in the whipped egg whites.
- Using a cookie scoop or spoon, portion the mixture onto the prepared baking sheet.
- Bake for about 20-25 minutes, until golden brown on the edges.
- Cool the macaroons on the baking sheet for a few minutes before transferring to a wire rack.
- Melt the chocolate and vegetable oil in a double boiler or microwave until smooth.
- Dip the bottom half of each macaroon into the melted chocolate and place back on the wire rack.
- Sprinkle the reserved shredded coconut on top of the dipped macaroons.
- Allow the chocolate to set completely at room temperature or in the refrigerator.
Equipment
- Baking Sheet
- Mixing Bowl
- Whisk or electric mixer
- Double boiler or microwave-safe bowl
- Cookie scoop or spoon
Notes
- Store in an airtight container at room temperature for up to a week.
- For longer storage, refrigerate for up to two weeks.
- Freeze in a freezer-safe container for up to three months.