Chocolate Dipped Coconut Macaroons
Easy to make and hard to resist, these chocolate dipped coconut macaroons are sure to satisfy your sweet tooth. Chewy on the inside and crispy on the outside, these gluten-free cookies are perfect for anyone crazy about coconut.
There’s no crying in baseball, Tom Hanks said it so it must be true. It certainly seems like a legitimate mandate to me. You can’t hit a baseball torpedoing toward you at a hundred miles an hour if your eyes are too welled with tears to see.
Bawling has no place in America’s pastime, but there’s always a time and place for it in my kitchen. I try to keep my tears in my eyes where they belong but today they tracked down my cheeks and plopped right into a bowl of curdled mascarpone.
Side note: Do not mispronounce it MARS-capone in my presence or I will slap you until you’re crying, too.
I’m from Pennsylvania so I’d understand if Philadelphia’s cream cheese copped an attitude like a Northerner, but Italy’s cream cheese? Fugetaboutit! Mascarpone is just plain rude. What’s more, I spent eight bucks on a tiny tub of that European crap only to have it curdle up on me the instant I whipped it with cold cream.
You broke my heart, mascarpone; you broke my heart.
How was I supposed to know Italian cream cheese is prone to curdling for half a dozen reasons including if you look at it the wrong way? Screw that. I trashed the mascarpone, dried my mascara-smeared eyes then decided to make coconut macaroons, a dessert with American citizenship.
Or so I thought.
Imagine my surprise when I googled the origin of macaroons and learned, like mascarpone, they’re also from Italy of all freaking places. Surely that entire boot-shaped country is conspiring against me today.
To clarify, coconut macaroons only have five ingredients and none of them are drama queens. In fact, I was able to prep the cookie batter in fifteen minutes without crying a single time. Although, taking a bite of a soft, chewy macaroon after it was dipped and drizzled with dark chocolate did bring a tear of happiness to my eye.
Easy to make and hard to resist, these chocolate dipped coconut macaroons are sure to satisfy your sweet tooth. Moist and chewy on the inside and crispy on the outside, these gluten-free cookies are perfect for anyone crazy about coconut.
Chocolate Dipped Coconut Macaroons
- 4 large egg whites room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla pure
- 4 1/2 cups sweetened, shredded coconut pulsed in food processor
- 8 ounces dark chocolate bars chopped
- Preheat oven to 325 degrees. Line a baking sheet with parchment and set aside.
- Using an electric mixer with a whisk attachment, beat egg whites, sugar and vanilla until frothy. (Approximately 2 minutes).
- Pulse shredded coconut in a food processor for 30 seconds. Note: coconut needs to measure 4 1/2 cups after pulsing.
- Fold coconut into egg white mixture, stirring with a rubber spatula until moistened.
- Using your hands or a large cookie scoop, shape mixture into balls and space one inch apart on prepared baking sheet.
- Bake for 10 minutes, rotate pan and bake for an additional 8 to 10 minutes or until tips and edges begin to lightly brown.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt chocolate in a heat-safe bowl in the microwave in 30 second intervals until melted and smooth. Dip bottoms of macaroons in chocolate then place on parchment-lined baking sheet. If desired, drizzle tops with melted chocolate. Refrigerate to set.
- Store chocolate dipped coconut macaroons in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week.
- Macaroons can be frozen in an airtight container up to 3 months. Thaw overnight in the refrigerator.
- Pulse shredded, sweetened coconut in the food processor for 30 seconds before measuring. In short, fine shreds are key to a delicate coconut macaroon consistency.
- Whisk eggs whites, sugar and vanilla with a whisk attachment on your electric mixer until frothy. Consequently, under mixing will result in a wet, soupy batter.