Chocolate-Dipped Macaroons
Nick made these in his TSD cooking class for a Valentine party.
It was love at first taste! The macaroons may be frozen before or after dipping.
14 oz. coconut flakes
2/3 cup sugar
1/4 cup flour
4 egg whites
1 t. almond extract
1 t. vanilla extract
8 oz. chocolate bark
Preheat oven to 325 degrees.
Mix coconut, sugar and flour in a large bowl until blended. Mix in the egg whites and extracts. Drop by tablespoons 2” apart (scooper #60) on a parchment paper-lined cookie sheet. Bake 20-25 minutes, until lightly browned around the edges.
Chop chocolate bark; melt in a double boiler or microwave. Using a fondue fork, dip each macaroon halfway into the chocolate. Transfer to another sheet of parchment paper to cool. 3 dozen.
Per cookie: 100 calories, 6 g fat, 13 g carb, 1 g fiber, 1 g protein
Variations:
Add almonds or other nuts (halves, chopped, or sliced)
Use bittersweet chocolate, white chocolate, or butterscotch.
Drizzle the chocolate instead of dipping.
This is an apricot coconut pecan macaroon. I just added a big handful of chopped dried California apricots and a medium handful of chopped pecans. Then scooped them out on the baking parchment and cooked them as usual, cooled and dipped in melted dark chocolate chips. These were heavenly!!
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