Just a quick little post involving my favorite ingredient : COCONUT!

I love macaroons and never feel (too) guilty for eating them. I dipped these in chocolate to make them super awesome.

Om Nom NOM says the Coconut Monster.

Chocolate Dipped Coconut Macaroons

6 egg whites
1/4 tsp. sea salt
1/2 c. honey
3 c. fine shredded coconut (unsweetened)
1 Tbsp. vanilla
1/2 c. dark chocolate chips

  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. Separate egg whites from the yolks, store away yolks in the fridge for later use. (see my upcoming post about pot de creme!)
  3. In a steel mixing bowl, whip egg whites and salt with a hand blender or whisk (quickly) until smooth and soft peaks form.
  4. Add honey and vanilla. Whip some more until stiff peaks form.
  5. Fold in coconut.
  6. Drop about 2 tablespoons of the batter onto the sheet, pinching the mounds at the top.
  7. Bake for about 15 mins until they turn a golden brown on the top.
  8. While baking, melt chocolate in a double boiler and stir until smooth.
  9. Once macaroons are cool, dip into chocolate halfway and let cool in the fridge for 1-2 hours.
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