Chocolate Dipped Coconut Macaroons
Author: 
Recipe type: Cookie
Prep: 
Cook: 
Total time: 
Serves: 24
 
A jumbo chewy, gooey cookie perfect for any coconut lover!
Ingredients
  • 7 egg whites
  • 2½ cups granulated sugar
  • 2 Tbsp honey
  • 2 tsp vanilla
  • 6 cups sweetened flaked coconut
  • 1¼ cups all purpose flour
  • 6-8 oz semisweet chocolate
  • 1 tsp butter
Instructions
  1. Combine egg whites, sugar, honey, and vanilla in a bowl and place over a large saucepan of simmering water, not touching the water. Cook, stirring gently but constantly, for 8-10 minutes, until the sugar is dissolved.
  2. In a separate bowl, toss together the coconut and flour.
  3. Remove egg white mixture from heat and stir in coconut mixture.
  4. Cover bowl and refrigerate until firm, about 1 hour.
  5. Preheat oven to 300 degrees Fahrenheit. Line 2 large cookie sheets with parchment paper, or grease lightly. Scoop batter by ¼ cup or heaping tablespoons onto baking sheets about 3" apart.
  6. Bake 15-20 minutes, until edges are golden but insides are still soft and creamy. Let cool on cookie sheets 5-10 minutes before removing to racks to cool completely.
  7. Once cookies are cooled, roughly chop chocolate and combine with 1 tsp butter in a small deep bowl. Heat in the microwave for 1 minute, stir well, and continue heating in 15 second increments as needed until almost completely melted. Stir to melt completely.
  8. Line a couple cookie sheets with waxed paper. Dip ends of cooled cookies into melted chocolate and set on waxed paper, then transfer cookies to the fridge to help chocolate set.
Notes
This recipe makes about 24 large cookies. If you want them smaller, use a smaller scoop and check them after baking for 10-12 minutes.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/02/chocolate-dipped-coconut-macaroons/