Last week Elisa and I got together for a bake night. While it’s been forever since I’ve baked something (I think it’d be a #tbt to the chocolate streusel banana bread), we both share the same interest in baking (and dream of bakery life) so it was fun to get together in the kitchen.
Here’s the recipe for the easy-t0-make, yet incredibly delicious macaroons we made!
Chocolate-Dipped Coconut Macaroons
From Real Simple
1 14-ounce package sweetened shredded coconut (about 5 cups)
4 large egg whites
2/3 cups sugar
1/3 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
- Heat oven to 325° F.
- In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
- Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
- Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
- When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.