Description
Delicious toasted coconut macaroons dipped in chocolate for an extra special treat. These cookies are naturally gluten-free.
Ingredients
- 2 cups shredded sweetened coconut
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded coconut and granulated sugar.
- Add the melted butter, egg whites, vanilla extract, and salt. Stir until everything is well combined and the mixture holds together.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
- Bake for 15-20 minutes, or until the edges are golden brown and the tops are lightly browned.
- Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Melt the semi-sweet chocolate in a heatproof bowl set over a saucepan of simmering water, or in the microwave in 30-second intervals, stirring between each.
- Dip the bottom half of each cooled macaroon into the melted chocolate.
- Place the dipped macaroons back on the wire rack until the chocolate has set.
Notes
- For a dairy-free option, use dairy-free chocolate for dipping.
- You can toast the coconut before mixing it with other ingredients for a deeper flavor. Spread coconut on a baking sheet and toast at 300°F (150°C) for 5-7 minutes, watching closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American