Sweetened coconut dipped in dark chocolate is a perfect dessert in my world. Hard to beat the combination.
(Unless there’s peanut butter… or oats… or orange… or ginger… OK, I love desserts!) I found this recipe on the Women’s Day website several years ago and have made it a couple of times. It’s an elegant little bite of yummy, but not as gooey as some macaroons you may have tried because this one contains no flour. So, yes! Gluten-free.
A word (OK, several words) of warning –
1. Be sure you use non-stick aluminum foil to bake these on. The first time I made them, I thought they were kidding and it was a disaster trying to pry them off the baking sheet.
2. Non-stick aluminum is a fairly new variety that I happened to find in Target.
3. Remember with any egg white baking, don’t use a plastic bowl or spoon or spatula. Glass and metal only.
4. Don’t spray your baking sheets with baking spray, thinking that will replace the foil. (Or you’ll be “foiled again!”) Oil and egg whites don’t play well together.
Let’s get to it! This recipe makes about 2 dozen treats.
3 large egg whites (Not a speck of yolk.)
3 TBS sugar
¾ tsp vanilla extract
½ tsp almond extract (You could also just use 1 tsp almond and skip the vanilla.)
1 pkg (7 oz) sweetened flaked coconut. This is about 2 ½ cups.
8 oz dark chocolate, melted, or about 1 cup. (I use Ghirardelli chips.)
Preheat oven to 325 degrees F.
Line two baking sheets with nonstick aluminum foil. (Did you skip the warnings above? Please go back and read 1 & 2.)
Beat the egg whites, sugar and extracts in a glass or metal bowl until foamy.
Stir in the coconut and gently mix it in.
Drop by tablespoonfuls onto the prepared baking sheets.
Bake 15 – 20 minutes until they have set up and are browned.
Let cookies cool on a wire rack.
Melt the chocolate in a small bowl.
Dip the bottoms and a bit of the sides into chocolate. Tap off excess.
Place back on the same foil lined baking sheets to set up at a leisurely pace.
Note: If you’re in a hurry to try them, pop one or two into the fridge, but don’t put them all in the fridge because chocolate likes to set up without a big rush of cold air.
Once the chocolate has set up on these macaroons, store them in an airtight container for a few days, if they last that long.