Reader Stefanie recommended the site Health-Bent to me, and while I was glancing over it, I saw these coconut macaroons. I actually happened to have some egg whites in the fridge, from when I made a hollandaise sauce earlier in the week, so I (literally) whipped up some macaroons. I did them a tiny bit differently than Megan, then dipped them in chocolate afterward.
First, I whipped my egg whites with 1/4 cup of sugar, a bit of salt, and a small splash of vanilla extract. It smelled amazing because of the vanilla!
Then, I gently folded in a cup of dried shredded coconut (Megan toasted hers, but I was too lazy), trying not to deflate the egg whites too much.
Using my cookie scooper dealiebob, I made lots of little mounds on a parchment-lined cookie sheet. I got 21 lumps out of this recipe. They don’t really spread, so they can be close together.
Then I baked them at 200 degrees for an hour and a half, but they were too soft even after cooling. So I turned the oven on again, to 225, and baked them another 5 minutes. The bottoms were just starting to turn a tiny bit brown, and the macaroons were much less fragile (but still soft inside) when they were cool.
Once they were cool, I dipped them into some dark chocolate ganache. Back into the fridge they went, until the ganache had firmed up. I gave most of them away, but saved a couple for my husband. When he got home and tasted one, he nodded enthusiastically while chewing. I take that as a good sign.
Dark-Chocolate-Dipped Coconut Macaroons
Preheat your oven to 200 degrees, or a little warmer.
Whip together, until stiff peaks form:
- 4 egg whites
- 1/4 cup sugar
- 1/4 tsp salt
- small dash vanilla extract
- 1 cup dried shredded unsweetened coconut (toasted if you’re not lazy like me, might be nice)
Drop by spoonsful (or cookie-scoops-ful) onto a parchment-lined cookie sheet.
Bake about an hour and a half, or until the bottoms just start to brown around the edges.
Let cool, then dip in dark chocolate ganache.