It’s hard to believe that I didn’t like coconut when I was younger. The Mounds bar was one of the most dreaded Halloween candies (besides Circus Peanuts, let’s be real). I hated the texture and couldn’t get past it. I’m not actually positive as to when I hit the turning point in my relationship with coconut, but I’m so glad I did! Now I’ll take it ALL. The more coconutty-the better. Maybe one could say, I’m nuts for coconuts? I’m so sorry—that was bad and you guys deserve better. To make up for it, here is the recipe for the goodness that is pictured above…
Chocolate Dipped Coconut Macaroons
- 3/4 cups egg whites (6-7 eggs)
- 1 1/2 cups sugar
- 1 1/2 teaspoons almond extract
- 1-2 drops of butter flavoring (not necessary, but I think it adds a little something)
- 1/4 teaspoon salt
- 6 cups sweetened flaked coconut
For the chocolate dipping sauce:
- 2 cups semi-sweet or dark chocolate chips
- 2 tablespoons shortening
Place the oven rack in the middle of the oven and preheat the oven to 325 degrees. Line three cookie sheets with parchment paper or silpats.
In a medium bowl, beat egg whites until just frothy. Add the sugar, almond extract, butter flavoring, and salt; mix well. Stir in the coconut, two cups at a time.
Use a small cookie scoop to form the macaroons 2 inches apart onto the prepared baking sheets. Use your hands to mold the cookies a bit and lightly press down the tops.
Bake for 13-17 minutes or until set and light golden brown. Let cool on cookie sheets 5 minutes before removing. Cool completely before the next step. (and do some scientific taste testing, amiright?)
Prepare clean cookie sheets with was paper. Melt the chocolate and shortening and mix until smooth. Quickly, dip half the cookie (you only need to dip the top side of it) into the chocolate and place each one on wax paper to set. Set for at least two hours before ravenously consuming.