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

1. 1

   Preheat oven to 325 degrees F

2. 2

   In a stand mixer with the whisk attachment on high speed, mix egg whites for about 3 minutes until very frothy.

3. 3

   Slowly add the sugar along the edges of the mixer during the whisking process.

4. 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. 5

   With a wooden spoon or a rubber spatula, gently fold in the lemon zest until just combined.

6. 6

   Add shredded coconut, gently fold in.

7. 7

   Prepare 2 parchment lined baking sheets.

8. 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. 9

   Bake until golden, 25-30 minutes.

10. 10

    Let them cool for 10-15 minutes, or until cool to the touch before dipping.

11. 11

    Melt chocolate.

12. 12

    Dip the bottoms of the macaroons, then place on cooled parchment lined baking sheets (not directly a cooling rack, they will stick).

13. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.