Recipe: Tasty Dark Chocolate-dipped Coconut Macaroons

Dark Chocolate-dipped Coconut Macaroons. All-natural macaroons dipped in dark chocolate are guaranteed to become your favorite coconut cookie. These macaroons are remarkably simple to make and deceptively fancy. Cookie can barely keep her paws off them!

Reviews for: Photos of Chocolate-Dipped Coconut Macaroons. These Coconut Macaroons are the perfect sweet treat for a healthy holiday. They're made with shredded coconut, sweetened with maple syrup, and super simple to make! You can have Dark Chocolate-dipped Coconut Macaroons using 4 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Dark Chocolate-dipped Coconut Macaroons

1. Prepare 3 of egg whites.
2. You need 2 c of shredded unsweetened coconut.
3. You need of Sweetener equivalent to 1/2 c sugar (1 T Stevia).
4. You need 4 oz of chocolate (85%+ cacao), broken into pieces.

When Linley and I were in college, we would house-sit for her Uncles. They used to live in the cutest neighborhood in South. Your macaroons should be very firm from the freezer. Dip the cold macaroons in the melted chocolate.

Dark Chocolate-dipped Coconut Macaroons instructions

1. Preheat oven to 350°F..
2. In large bowl, beat egg whites with mixer until stiff peaks form..
3. Fold in coconut and sweetener to egg whites..
4. Line baking sheet with parchment paper. Scoop mixture by 1/4 cupfuls forming 8 mounds on baking sheet..
5. Bake 15 min. until lightly browned and slightly firm. Allow to cool..
6. In small bowl, melt chocolate in microwave, stirring every 15 seconds until completely melted..
7. Carefully dip bottom third of macaroon in bowl using a fork to lift out. Place on parchment paper and cool in refrigerator..

If you have extra chocolate left over, you can drizzle some on top. This would be a good time to add a topping like coarse sea salt or almonds. This banana?based coconut macaroon is easy to make and is gluten and dairy free to boot. The dark chocolate coating contains Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.