Chocolate Dipped Macaroons

Ingredients

• 3 oz bittersweet chocolate, choppedNutrition
• 3 large egg whitesNutrition
• 1 1/2 tsps vanilla extractNutrition
• 2 1/2 cups shredded coconut, unsweetenedNutrition
• 2/3 cup sugarNutrition

Directions

1. 1Pre-heat oven to 350 °F (175 °C). Line one or two large cookie sheets with parchment paper.
2. 2In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
3. 3Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.
4. 4Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
5. 5Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate.
6. 6Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes.

Nutrition per serving

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