Chocolate-Dipped Coconut Macaroons  Recipe With Nutritional Info

Recipe by: Gina Marie Miraglia Eriquez

INGREDIENTS:

• 1 14-ounce package sweetened shredded coconut (about 5 cups)
• 4 large egg whites
• ? cups sugar
• ? cup all-purpose flour, spooned and leveled
• ¼ teaspoon kosher salt
• ½ teaspoon pure vanilla extract
• 6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

DIRECTIONS:

1. Heat oven to 325° F.
   In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and
   vanilla.
2. Drop packed tablespoonfuls of the mixture onto parchment-lined baking
   sheets, spacing them 1 inch apart.
3. 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.
4. When cool, dip the bottom of each macaroon in the chocolate and place on a
   parchment-lined baking sheet.
5. Refrigerate until firm, 20 to 30 minutes.
6. Store the macaroons in an airtight container at room temperature for up to 7 days.