This is the day you have all been waiting for.
Ha, well maybe not, but it’s a big day for me as I reveal to you the recipe for my famous chocolate dipped macaroons.
Here you go!
– 1 bag of shredded sweetened coconut or 3 cups
– 4 egg whites
– 4 TBSP all purpose flour
– 1/4 tsp salt
– 1 1/3 cup sugar
– 2-3 tsp vanilla extract
Take your egg whites and beat them on high until they stand in stiff peaks
Add the sugar, vanilla, salt, and flour to the egg whites and mix until combined.
Add the entire bag of coconut or 3 cups of shredded sweetened coconut.
Stir until combined.
Take a cookie scoop and fill it until rounded and full with the coconut mixture.
Place on a cookie sheet with parchment paper. If you do not have parchment paper, do not attempt this recipe.
Macaroons are very sticky and will either stick to the pan or fall apart when you try to remove them.
Bake them at 325 for 12-14 minutes.
You are looking for them to get slightly golden brown on the top and a little golden brown color on the bottom edges.
Remove them from the pan and let them cool on the parchment paper on your counter.
While they are cooling, melt some semi sweet chocolate in a double broiler.
After it’s melted, use a spoon to help dip half the macaroon into the chocolate. Place back on parchment paper and let it cool.
I always pop the freshly dipped chocolate macaroons into my refrigerator. It will harden the chocolate a lot faster then if they sit at room temperature.
I store mine, covered or bagged, in the refrigerator and then bring them to room temperature before serving.
I hope you enjoy. This recipe is tried and true and took me countless times to perfect.
When you eat these cookies, think of me. 🙂