Coconut Macaroons Dipped in Chocolate
THESE COCONUT CLUSTERS ARE WELL ROUNDED, balancing a chewy interior with a crisp golden crust, and sweetened flaked coconut with a semisweet chocolate topping.
Makes about 1.5 dozen (2.5-3 inch) cookies
4 large egg whites
1 cup sugar
1 tablespoon honey
1 teaspoon pure vanilla extract
3 cups sweetened flaked coconut
1 cup almond flour
1 teaspoon kosher salt
6 ounces semisweet chocolate
Combine the egg whites, sugar, honey and vanilla in a heatproof bowl of a double boiler. Cook, stirring constantly, until the sugar dissolves and the mixture looks opaque or milky in color, 6 to 8 minutes.
Combine the coconut, almond flour and salt in a separate bowl and stir to mix.
Remove the egg white mixture from the heat and stir in the coconut mixture. Cover and refrigerate until firm, at least 1 hour or overnight.
When ready to bake, preheat the oven to 325 degrees. Lightly grease 2 baking sheets with vegetable oil or spray or line with parchment paper and set aside.
Remove the batter from the refrigerator and scoop with a 1/4-cup measure or ice-cream scoop or by the heaping tablespoon and drop onto the prepared baking sheets, spaced about 2 inches apart.
Bake 15 to 20 minutes, until golden brown around the edges but still soft and creamy in the center. Cool 5 to 10 minutes on the baking sheets before transferring to a baking rack to cool completely.
While the cookies are cooling, melt the chocolate in a double boiler or in the microwave. Dip the cookies halfway into the melted chocolate and place on a rack until the chocolate hardens, 15 to 20 minutes. Store in an airtight container until ready to serve.