Coconut macaroons a popular dessert basically made with shredded or desiccated coconut, sugar and egg whites. Coconut macaroons are known to be served at holidays, parties or jus as a quick snack. They are crispy on the outside, chewy , creamy on the inside and taste like heaven on earth.

Ingredients

1. 4 large eggs
2. 1/2 cup or 100g granulated sugar
3. 1 tsp vanilla extract
4. 1/2 tsp almond extract
5. 4 and 3/4 cps or 385g chopped sweetened shredded or desiccated coconut
6. 226g chocolate bars finely chopped

Procedure

To make this rich, chewy dessert heaven of coconut macaroons, follow the steps below:

• Pulse the coconut in the food processor a few times to cut it down and break it up. Finer pieces of coconut make a tither, more compact macaroon that will hold it’s shape. Measure 4 and 3/4 cups after it’s been pulsed.
• preheat oven to 325 degrees F or 163 degrees Celsius . Line two baking sheets with parchment paper or silicon baking mats.
• In a large bowl using handheld or stand mixer with whisk attachment, beat the egg whites, sugar, vanilla, and almond extract together on medium high speed until foamy and the sugar is mostly dissolved, only about 1 minute. Fold in the chopped coconut, making sure it is evenly moistened.
• Using a small or medium cookie spoon, scoop (1 tbsp or 1.5 tbsp) of the mixture and arrange on prepared baking sheets at least 2 inches apart.
• Bake until lightly brown around the edges and tops, about 20 minutes. Make sure to rotate the pan to help ensure even baking.
• Cool for 10 minutes on the baking sheets, and then transfer to a wire rack to cool completely. The bottoms may be sticky, so use a thin spatula to help release them from the mat or parchment paper.
• Melt the chopped chocolate, either in a double boiler or a microwave. Deep the macaroons halves in the chocolate and place back onto the baking sheets. Allow half coated macaroons to set in the refrigerator or at room temperature.

Enjoy!