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Chocolate-Dipped Macaroons Recipe

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

This recipe is:

Diabetic Friendly

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Chocolate-Dipped Macaroons Recipe

Prep: 45 min. Bake: 25 min./batch + chilling

Yield: 60 Servings

45 25 70

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

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.
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.
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.

Editor's Note: To make them all white, dip in melted white chocolate instead. You can also drizzle with chocolate to give them a different look!

Nutritional Facts 1 serving (1 each) equals 59 calories, 3 g fat (2 g saturated fat), 0 cholesterol, 21 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Originally published as Chocolate-Dipped Macaroons in Test Kitchen Favorites 2004 , p291