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Chocolate Dipped Macaroons

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Level: Easy

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Description

The shredded coconut makes the base for this batter, so no need to worry about gluten. Enjoy these gluten-free treats knowing that, although they’re rich and sweet, there’s no gluten protein to worry about. Additionally, this Chocolate Dipped Coconut Macaroon recipe is dairy- and soy-free. Also makes for a delicious Passover treat!

Ingredients

  • FOR THE MACAROON BATTER:
  • 2 cups Unsweetened Organic Shredded Coconut
  • ¼ cups Honey Or Maple Syrup
  • 1 teaspoon Vanilla Extract
  • ⅓ cups Dark Chocolate Chips
  • 2 whole Egg Whites
  • 1 pinch Salt
  • FOR THE MELTED CHOCOLATE:
  • 6 ounces, weight Chocolate Chips Or Chunks, Melted And Cooled To Room Temperature

Preparation

Preheat oven to 350º degrees. Line a baking sheet with parchment paper.

In a medium bowl, mix together coconut, honey, vanilla, and chocolate chips, making sure the coconut is evenly coated with the honey (or maple syrup).

In a second bowl, using an electric mixer, beat the egg whites with a small pinch of salt. Beat for 2 to 3 minutes until stiff peaks form when you lift the mixer out.

Gently fold the coconut mixture into the eggs. Chill in the refrigerator for 10 minutes.

Drop batter onto the lined baking sheet, one rounded tablespoonful at a time. I like to really press the batter into the tablespoon, then carefully tap the cookie out of the spoon. It makes for a more perfect shape.

Bake for 12-15 minutes or until golden brown. Let chill for 5 minutes on the baking sheet, then transfer to wire rack to continue cooling completely.

When cool, dip the bottom of each macaroon in the melted chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store at room temperature in an airtight container for up to 7 days.

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