Chocolate-Dipped Macaroons |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 60 |
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These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. -Joylyn Trickel Ingredients:
5 egg whites |
1/2 teaspoon vanilla extract |
1-1/3 cups sugar |
4 cups flaked coconut, toasted |
3/4 cup ground almonds |
12 ounces bittersweet chocolate or semisweet chocolate |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time.
2. Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 275° for 25 minutes or until firm to the touch. Remove to wire racks to cool completely.
3. In a microwave, melt chocolate; stir until smooth. Dip the bottom of each cookie in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate for 1 hour or until chocolate is set. Store in an airtight container. Yield: 5 dozen.
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