Chocolate-Dipped Coconut Macaroons
These chewy coconut stacks are great make-ahead morsels, as they keep well for several days. Dipping them into dark chocolate only makes them more decadent. They partner well with a steaming mug of coffee.
- 3 1/2 cups (14 oz./440 g) sweetened shredded dried coconut
- 3/4 cup (6 oz./185 g) sugar
- 5 egg whites, lightly beaten
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 8 oz. (250 g) bittersweet or semisweet chocolate, finely
Line a large rimmed baking sheet with parchment paper. In a bowl, combine the coconut, sugar, egg whites, vanilla extract and almond extract and mix well. Spread on the baking sheet and refrigerate until cold, about 30 minutes.
Preheat an oven to 300°F (150°C). Line another baking sheet with parchment paper.
Scoop up heaping tablespoonfuls of the mixture and pack into small, rounded domes. Place on the prepared baking sheet. Bake until golden, about 30 minutes. Transfer the macaroons to a wire rack and let cool completely. Line the pan with a fresh sheet of parchment paper.
Place the chocolate in the top pan of a double boiler set over but not touching barely simmering water and heat, stirring often, until melted and smooth. Remove from over the water. Dip the bottom of each macaroon in the melted chocolate to a depth of about 1/4 inch (6 mm). Place, chocolate side down, on the parchment-lined baking sheet. Refrigerate until the chocolate is firm, about 1 hour. The macaroons can be refrigerated in a covered container for up to 3 days. Let stand at room temperature for about 1 hour before serving. Makes about 16 cookies.
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).