Chocolate-Dipped Coconut Macaroons

1. 1

   Preheat oven to 350u00b0F. Line a baking sheet with parchment paper or a silpat. In a medium-sized bowl, whisk together all ingredients, excluding the chocolate. Scoop tablespoon-sized balls onto the baking sheet. Chill in the fridge for 10-15 minutes, or until slightly firmed. Bake in the center rack of the oven for 15-20 minutes or until golden. Bake in batches, if needed. Allow to cool in pan for 5-10 minutes. Transfer to a wire rack and cool completely.

2. 2

   Line another baking sheet and set aside. While cookies cool, set up a double boiler. Fill a small pot with 1 inch of water and bring to a simmer. Place a bowl on top of the pot which fits without touching the water. Add 70% of chocolate to bowl, stirring frequently, until melted. Remove bowl from the heat and stir in remaining chocolate. Continue to stir for several minutes to help cool and temper the chocolate. Dip the bottom of the cookies into the chocolate, alllowing excess chocolate to drip back into the bowl. Set dipped cookies on prepared baking sheet. Drizzle tops with any remaining chocolate, if desired. Refrigerate for 25-30 minutes or until chocolate is set. Enjoy.

No nutritional information available.

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