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Chocolate-Dipped Coconut Maroons




Source of Recipe


Internet


List of Ingredients




3 cups packed shredded sweetened coconut (about 15 ounces)
1/2 cup granulated sugar
6 tablespoons all-purpose flour
4 egg whites
2 teaspoons vanilla
1/2 cup semisweet chocolate chips
10 ounces semisweet or bittersweet chocolate, chopped



Recipe



Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, using electric mixer, combine coconut, sugar and flour. Add egg whites and vanilla, beating until well mixed. Stir in chocolate chips. Using a 2-inch diameter ice cream scoop or 1/4 cup measure, place mounds of dough on prepared baking sheets, about 2 inches apart. Bake in preheated oven for 15 to 18 minutes or until tops are puffed and golden brown. Cookies will still be moist in center. Let cool completely on pans on racks.

In a microwave-safe bowl, microwave chopped chocolate on Medium for 3 to 4 minutes, stirring often, until melted, smooth and warm. Do not overheat. Dip bottoms of cooled macaroons into melted chocolate. Place on baking sheets lined with parchment paper or waxed paper. Refrigerate until chocolate is set.