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1
Preheat oven to 325 degrees F
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2
In a stand mixer with the whisk attachment on high speed, mix egg whites for about 3 minutes until very frothy
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3
Slowly add the sugar along the edges of the mixer during the whisking process.
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4
After all the sugar has been added, continue to whisk for another 2 minutes (egg whites will look like marshmallow fluff).
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5
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.
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6
Note: I do not add the lemon zest with the coconut.
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7
I did so the first time and found the lemon zest was clumping together so now I do this individually.
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8
Prepare 2 parchment lined baking sheets.
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9
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.
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10
Place macaroons about an inch apart.
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11
Bake until golden, 25-30 minutes.
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12
Let them cool for 10-15 minutes, or until cool to the touch before dipping.
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13
For the chocolate:
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14
Set a saucepan over medium heat, filled halfway with water. Place a glass, or heatproof bowl on the saucepan.
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15
The bowl should rest directly on the saucepan, though it should not touch the water in the saucepan.
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16
When the water is simmering add the chocolate to the bowl, stirring occasionally, until melted.
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17
Dip the bottoms of the macaroons, then place on cooled lined (to prevent sticking) baking sheets (not a cooling rack).
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18
Refrigerate for about an hour before serving.
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19
Serve chilled.
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20
Will refrigerate well for up to 3 days in an airtight container.
