Chocolate Dipped Macaroons

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Course: desserts
PointsPlus™ Value: 2
Servings: 32
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Moderate


A must-have for any Jewish holiday. But easy and delicious enough to make all year long.

Details Read all reviews (150) Ingredients

3 large egg white(s)
2/3 cup(s) sugar
1 1/2 tsp vanilla extract
2 1/2 cup(s) packaged shredded coconut, unsweetened
3 oz bittersweet chocolate, chopped into small bits

Instructions
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. Yields 1 cookie per serving.