I’ve been wanting to make coconut macaroons for ages but for some reason I never got around to it. I think in part because I was skeptical about the seeming simplicity of the recipe. Four ingredients! In a cookie?! Too easy to be super tasty.
However, since it’s Passover, I decided to embrace the simplicity. And one of my trusty bloggers, Joy the Baker, had a recipe so I knew it’d be good.
These were a big hit at the SCL. Definitely worth sharing! Although so tasty it’s easy to eat these all yourself.
Chocolate Dipped Toasted Coconut Macaroons
Made 39 cookies: About 74 calories per cookie
Adapted from Joy the Baker
- 4 large egg whites
- 1/4 tsp salt
- 1/3 cup sugar
- 12 oz sweetened shredded coconut
- 6 oz (1/2 a package) chocolate chips (I used a combination of milk, semi and bittersweet)
Preheat oven to 350°F. Place coconut on a baking sheet, spread out evenly and place in oven. Stir the coconut every 5 minutes until a lovely toasted brown, about 15 minutes. Remove from oven and allow to cool.
Using an electric mixer, whip egg whites and salt until white and beginning to stiffen. Add the sugar in 3 parts, continuing to whip until the whites are very stiff. Fold in the cooled toasted coconut.
Scoop batter onto parchment lined cookie sheets (I used a cookie scoop). Place in the center of the oven and bake for about 15-20 minutes, until golden brown.
While the macaroons are cooling, melt the chocolate. Place the chocolate in a microwave safe dish and microwave on 1/2 power for 30 seconds at a time, stirring in between. It takes about 3 rounds, but don’t forget to use 1/2 power or you might burn the chocolate. Alternatively you can use a double-boiler and melt the chocolate that way.
Once the chocolate is melted and the cookies are cooled, dip them and allow them to dry on parchment paper. I just spooned a little melted chocolate on to the top of each cookie (less messy). Allow to cool and harden, a few minutes in the refrigerator will help speed this along and won’t alter the taste.