My little sister always makes coconut macaroons whenever she hears the word “potluck.” She’s made them so many times, she can do them in her sleep and has it practically down to a science. So finally one day I pulled out my notepad and took down her recipe. And of course, surprise, surprise! It was ridiculously simple. Then I thought to myself: what could be done to elevate these cookies up more towards perfection without complicating the recipe? Duh… a quick dip in chocolate! It adds decadence without pretense.
2 egg whites
1/4 cup sugar
1/4 teaspoon almond extract
2 tablespoons flour
pinch of salt
2 1/2 cups shredded coconut
5 ounces dark chocolate
1. Preheat the oven to 325F. Line a baking sheet with parchment.
2. In a large bowl, beat the egg whites until they are frothy. Add the sugar, almond extract, flour, and salt. Blend until smoothly combined. Stir in the coconut.
3. Place tablespoon-sized mounds, 2 inches apart, onto the prepared baking sheet. Bake at 325F until the macaroons are set and start to brown along the edges, about 15 minutes. Transfer cookies to a rack and allow to cool completely before dipping.
4. Melt the chocolate in a double boiler, or microwave 30 seconds at a time until melted. Dip the base of each macaroon into the chocolate; allow excess to drip off, then place onto a tray lined with wax paper. Allow at least 10 minutes for the chocolate to set before moving.
5. Wasn’t that easy? Now go eat!