Chocolate-dipped coconut macaroons
These chocolate-dipped coconut macaroons are one of the easiest cookies ever! They are made with just 3 main ingredients and then are dipped in chocolate. They are crunchy on the outside and chewy and moist in the middle. This is my favorite dessert to make with leftover egg whites.
Ingredients
- 4 cups finely shredded unsweetened coconut (300g)
- 4 egg whites (large or extra-large)
- 1 cup granulated sugar (200g)
- 1 teaspoon vanilla
- 1/4 teaspoon fine sea salt
- 8 oz chocolate (I used half milk half dark, (230g) or 1 1/3 cup chocolate chips)
Instructions
- 1
Preheat the oven to 350°F / 180°C / Gas Mark 4, no fan.
- 2
Add the egg whites into a large bowl and beat them with a mixer until frothy.
- 3
Mix the egg whites with sugar, vanilla, and salt until combined. Add the shredded coconut and stir with a spoon until well-combined.
- 4
Shape walnut-sized balls of the coconut mixture by pressing it firmly between your palms. It's really important to press the mixture several times so it's really compact. You should get 30 cookies.
- 5
Place the balls on a baking sheet lined with parchment paper. The cookies don't have to be spaced apart much - they won't rise. Bake them for about 18 minutes or until golden on top. Don't overbake them or they will be dry. Let them cool on the baking tray.
- 6
While the cookies are baking, melt the chocolate and leave it to cool to let it thicken. When the cookies are mostly cooled, dip them in chocolate. Place dipped cookies on a tray lined with parchment paper, spoon some more chocolate on top of the cookies. Refrigerate the cookies until the chocolate is set.
- 7
Enjoy!
Cook it from the original
This recipe comes from everyday-delicious.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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