Chocolate-Dipped Coconut Macaroons
I have been baking with my mom ever since I can remember. When I was five, she taught me how to fold meringue properly and how to never burn chocolate. If you get the chance to meet Cheri, she is a pretty great woman, not to mention my personal shopper for those of you who know me well.
These sweet little treasure satisfy even the pickiest of dessert tasters because: 1) they are moist 2) they are sweet 3) there's chocolate involved.
Ingredients
2 2/3 c unsweetened shredded coconut
1 c chopped almonds
1/2 c almond meal
1/2 c raw honey
4 egg whites
1 tsp vanilla extract
Chocolate for dipping
Preheat oven to 325 F. In a large mixing bowl, combine all ingredients, and roll into small balls. Place them on a cookie sheet with parchment paper (so much cleaner you will thank me later). Bake for about 25 minutes until golden brown and let cool. Then, you can dip them in dark chocolate, or drizzle jam, sprinkle chopped nuts. The possibilities are endless, forcing you to make these not just once, but all of the time.
These sweet little treasure satisfy even the pickiest of dessert tasters because: 1) they are moist 2) they are sweet 3) there's chocolate involved.
Ingredients
2 2/3 c unsweetened shredded coconut
1 c chopped almonds
1/2 c almond meal
1/2 c raw honey
4 egg whites
1 tsp vanilla extract
Chocolate for dipping
Preheat oven to 325 F. In a large mixing bowl, combine all ingredients, and roll into small balls. Place them on a cookie sheet with parchment paper (so much cleaner you will thank me later). Bake for about 25 minutes until golden brown and let cool. Then, you can dip them in dark chocolate, or drizzle jam, sprinkle chopped nuts. The possibilities are endless, forcing you to make these not just once, but all of the time.
