Gluten Free Dairy Free Chocolate Dipped Coconut Macaroons
- 3 egg whites
- 3 tablespoons caster sugar
- 3 cups shredded unsweetened coconut I like Bob's Red Mill
- 1 1/2 teaspoons lemon zest
- 5 ounces dark chocolate block, preferably 72% dark, roughly chopped
- Preheat oven to 325 degrees F
- In a stand mixer with the whisk attachment on high speed, mix egg whites for about 3 minutes until very frothy
- Slowly add the sugar along the edges of the mixer during the whisking process.
- After all the sugar has been added, continue to whisk for another 2 minutes (egg whites will look like marshmallow fluff).
- Add the lemon zest. With a wooden spoon or a rubber spatula gently fold in the lemon zest until just combined. Add shredded coconut, gently fold in.
- Note: I do not add the lemon zest with the coconut.
- I did so the first time and found the lemon zest was clumping together so now I do this individually.
- Prepare 2 parchment lined baking sheets.
- 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.
- Place macaroons about an inch apart.
- Bake until golden, 25-30 minutes.
- Let them cool for 10-15 minutes, or until cool to the touch before dipping.
- For the chocolate:
- Set a saucepan over medium heat, filled halfway with water. Place a glass, or heatproof bowl on the saucepan.
- The bowl should rest directly on the saucepan, though it should not touch the water in the saucepan.
- When the water is simmering add the chocolate to the bowl, stirring occasionally, until melted.
- Dip the bottoms of the macaroons, then place on cooled lined (to prevent sticking) baking sheets (not a cooling rack).
- Refrigerate for about an hour before serving.
- Serve chilled.
- Will refrigerate well for up to 3 days in an airtight container.
egg whites, caster sugar, lemon zest, chocolate
Taken from www.yummly.com/recipe/Gluten-Free-Dairy-Free-Chocolate-Dipped-Coconut-Macaroons-1656283 (may not work)