Chocolate-Dipped Coconut Macaroons

Photo by Michael Piazza

I have been making these macaroons for years. This recipe is a keeper: It requires only six ingredients, you don’t need to have a mixer to make them, they take very little time to make and they are delicious. Naturally gluten-free and parve (dairy free) for Passover.

Makes approximately 24 cookies

8 ounces sugar
1 pound sweetened coconut flakes
1 pinch salt
¼ teaspoons vanilla extracts
2–3 egg whites
8 ounces semi-sweet or bittersweet chocolate

Line 2 trays with parchment paper; set aside.

In a large bowl, mix together sugar, coconut, salt and vanilla. Add 2 egg whites and stir to moisten coconut mixture. If the mixture looks and feels dry, add the third egg white and stir to blend.

To form macaroons, either scoop with an ice cream scoop or moisten hands with water: Scoop approximately 1 ounce of coconut mixture and roll into ball. Place macaroons on baking trays, leaving 1–2 inches of space between each cookie.

When done scooping, place trays in freezer and preheat oven to 325°F. Remove trays from freezer, place in oven and bake for 15–18 minutes. Macaroons will barely have turned color and will mostly remain white with touches of gold/brown. Remove macaroons from oven. Let cool on counter. When cool, return baked macaroons to freezer for at least 1 hour or up to 1 d

When macaroons are frozen, melt chocolate of choice in double boiler. Remove 1 tray of macaroons from freezer. Prepare a new baking pan lined with parchment paper; set next to melted chocolate. Dip bottom of each macaroon into melted chocolate. Gently shake off excess chocolate, then place dipped macaroons on new baking tray. Place dipped macaroons in refrigerator if necessary to set chocolate. Remove from refrigerator at least 2 hours before serving. These taste best at room temperature.

This recipe appeared in the Spring 2018 issue as part of a larger story on Spring Chocolate Desserts.