Chocolate-Dipped Macaroons

1. 1

   Preheat oven to 275F.

2. 2

   Line 2 large baking sheets with parchment paper.

3. 3

   Place egg whites in large bowl; scrape in seeds from vanilla bean.

4. 4

   Using electric mixer, beat egg whites until soft peaks form.

5. 5

   Gradually add sugar, beating until meringue is very thick (similar to marshmallow creme), about 5 minutes.

6. 6

   Fold in coconut, then almonds.

7. 7

   Drop batter by rounded tablespoonfuls onto prepared sheets, spacing mounds 1 1/2 inches apart.

8. 8

   Bake macaroons until pale beige outside and dry-looking (insides will still be soft), about 25 minutes.

9. 9

   Transfer baking sheets to racks; cool macaroons completely.

10. 10

    Transfer macaroons to work surface; re-line pans with clean parchment.

11. 11

    Place chocolate in top of double boiler over simmering water.

12. 12

    Stir chocolate until smooth; remove from over water.

13. 13

    Dip bottom of 1 macaroon into melted chocolate to depth of 1/4 inch.

14. 14

    Place on prepared sheet, chocolate side down.

15. 15

    Repeat dipping with remaining macaroons.

16. 16

    Chill until chocolate is firm, about 1 hour.

17. 17

    (Can be made 3 days ahead.

18. 18

    Cover and keep refrigerated.

19. 19

    Let macaroons stand at room temperature 1 hour before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.