Chocolate Dipped Coconut Macaroons - Gluten Free, Dairy Free, And Grain Free

• 3 egg whites
• 3 tablespoons fine sugar (caster)
• 3 cups shredded unsweetened coconut
• 1 1/2 teaspoons lemon zest
• 5 ounces dark chocolate (preferably higher than 62%), roughly chopped

1. Preheat oven to 325 degrees F
2. In a stand mixer with the whisk attachment on high speed, mix egg whites for about 3 minutes until very frothy.
3. Slowly add the sugar along the edges of the mixer during the whisking process.
4. After all the sugar has been added, continue to whisk for another 2 minutes (egg whites will look shiny and thick like marshmallow fluff), add the lemon zest.
5. With a wooden spoon or a rubber spatula, gently fold in the lemon zest until just combined.
6. Add shredded coconut, gently fold in.
7. Prepare 2 parchment lined baking sheets.
8. Using a spoon (an ice cream scooper will deflate the meringue), pick up about a tablespoon of the meringue and pack it lightly (kind of like a meatball) just so it holds a shape, then place macaroons about an 1 inch apart on baking sheets.
9. Bake until golden, 25-30 minutes.
10. Let them cool for 10-15 minutes, or until cool to the touch before dipping.
11. Melt chocolate.
12. Dip the bottoms of the macaroons, then place on cooled parchment lined baking sheets (not directly a cooling rack, they will stick).
13. Refrigerate for about an hour before serving. Serve chilled or just at room temperature. Note: if left in a warm area the chocolate may melt.

egg whites, sugar, unsweetened coconut, lemon zest, chocolate

Taken from food52.com/recipes/34446-chocolate-dipped-coconut-macaroons-gluten-free-dairy-free-and-grain-free (may not work)