Recently, I posses an intense longing for anything coconut. That includes (but is not limited to) the following: anything with coconut on it, in it or flavored like it. Yum. Being surrounded by coconuts might also have something to do with it. Or maybe it's just Maui.
Baker be warned. This is one of those recipes. It is so delicious, it brings out the sweet tooth in just about anyone.
COCONUT MACAROONS DIPPED IN CHOCOLATE
3 cups shredded unsweetened coconut
1 cup sugar
5 egg whites (about 3/4 cup)
1 1/2 tsp of vanilla
1/2 cup dark chocolate chips (or milk chocolate if you prefer)
In a saucepan, bring 2 cups of water to a boil and reduce heat. Place glass bowl on top of pan and mix sugar and egg whites. Remove from heat and stir in vanilla.
Now mix in shredded coconut until well blended and transfer to a small pie plate or cookie sheet and refrigerate for 2 hours or until cool.
Preheat oven to 350 degrees.
Lightly grease a cookie pan. Using either your hands or spoons (I find my hands work much better), gently scoop about 2 tablespoons of the mixture and form your macaroons and place on pan.
Bake for 25 minutes or until the tops are lightly golden.
Remove from cookie sheet and set in refrigerator for at least 2 hours. When ready, use a double boiler to melt the chocolate and coat 1/3 of the macaroon.
Yummy yummy!
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