Chocolate dipped macaroons
1 hr 35 min
These chocolate-covered treats are a must-have for any Jewish holiday but easy enough and delicious enough to make all year long to savor or share. They’ll hold up well a few days after you make them so you can easily make them in advance. Just be sure to freeze them for 20 to 30 minutes after dunking them into the chocolate so that the chocolate fully sets. To store, layer them in an airtight container with pieces of parchment or wax paper between each layer. If you plan to eat them within 24 hours, you can keep them on the counter otherwise stash them in the refrigerator for up to 3 days.
Unsweetened shredded coconut
2½ cup(s), unsweetened
3 oz, chopped into small bits
- Preheat oven to 350°F. Line one or two large cookie sheets with parchment paper.
- In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
- Scoop 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.
- Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
- Place 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. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes.
- Serving size: 1 cookie