White Chocolate Dipped Lemon Macaroons Recipe

• 3 cups (about 8 ounces) unsweetened coconut flakes
• 1 packed tablespoon lemon zest, from about 1 large lemon
• 1 cup sugar
• 1/4 teaspoon salt
• 3 egg whites
• 1/2 teaspoon vanilla extract
• 6 ounces
• for dipping

1. Adjust oven rack to middle position and preheat oven to 350u0b0F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, lemon zest, sugar, and salt. Set aside. In a large bowl, whisk egg whites until frothy. Add coconut mixture and vanilla to bowl and use a rubber spatula to fold the dough together until combined.
3. Wet your hands. Take about 1/4-cup dough and form into a mounded ball. Use your thumb and forefinger to slightly pinch the tops, if desired. Place macaroon on baking sheet and repeat with remaining dough. Bake until macaroons are slightly golden on top, about 20 minutes. Let cool completely.
4. Set up a station for dipping with the cooled macaroons, parchment, bowl of tempered chocolate, and forks. Dip each macaroon into the chocolate, either by holding the top and partially submerging it, or rolling it in the chocolate using a fork. Shake off the excess over the bowl, then place the finished pieces on the parchment to set up in a cool dry place.

unsweetened coconut flakes, lemon zest, sugar, salt, egg whites, vanilla, dipping

Taken from www.seriouseats.com/recipes/2014/04/white-chocolate-dipped-lemon-macaroons.html (may not work)