Chocolate Dipped Coconut Macaroons

Recipe by Mrs. Flick
READY IN: 25mins
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup sugar
  • 12
    cup egg white (from about 3 eggs)
  • 34
    lb flaked coconut (not shredded)
  • 4
    ounces semisweet chocolate, melted
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DIRECTIONS

  • Heat the oven to 350°F.
  • Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance).
  • Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
  • Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
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