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Macaroon: Chocolate Dipped Coconut Macaroons

Source of Recipe

RC


List of Ingredients

4 large egg whites
1 1/2 teaspoons vanilla
2/3 cup sugar
1/4 cup all-purpose flour
3 1/2 cups lightly packed sweetened flaked dried coconut
2 tablespoons butter
4 ounces semisweet chocolate, chopped





Recipe

In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar, and flour until well blended. Stir in coconut.

Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered and floured or cooking parchment- lined 12- by 15-inch baking sheets.

Bake in a 325° oven until macaroons are golden, about 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer macaroons to racks to cool completely.

In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 minutes. Hold a macaroon on one edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a waxed paper-lined baking sheet. Repeat to dip remainder. Chill, uncovered, until chocolate is firm, about 30 minutes.