Chocolate-Dipped Coconut Macaroons

Chocolate-dipped Coconut Macaroons are one of my favorite treats to buy in a bakery. So when I saw them featured on Lick The Spoon, my assignment for this month's Secret Recipe Club, I knew I would have to try my hand and making them. And since Easter was coming up, it seemed like the perfect opportunity for a new treat! These are so easy to put together and so delicious! You don't need a holiday for an excuse, make these yummy treats today.

Mix coconut, sugar,

flour

and salt in a large bowl. Beat egg whites until soft peaks, the add the vanilla.

Fold gently into the coconut mixture.

Form 20-24 roughly formed but firmly packed balls of mixture and place onto parchment-paper lined cookie sheets. Bake at 350 for 15-18 minutes until the edges begin to turn golden.

Place the chocolate in a microwave safe bowl and heat on 50% power for 45 seconds. Stir, and heat again in 30 second intervals until nearly melted. Stir until smooth.

When cookies have cooled, dip the bottoms in melted chocolate

and place on parchment paper (chocolate side up) until cooled.

Enjoy!

One year ago: Scallop Risotto
Two years ago: Crockpot Carnitas
Three years ago: Lemon Poppyseed Muffins
Four years ago: Carrot Souffle
Five years ago: Carrot Cake

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Chocolate Dipped Coconut Macaroons

7 ounces coconut flakes
1/3 cup sugar
3 Tbsp. flour
small pinch salt
2 egg whites
1/2 tsp. vanilla
4 ounces semisweet chocolate

Mix coconut, sugar, flour and salt in a large bowl. Beat egg whites until soft peaks, the add them to the coconut mixture with vanilla, and stir until well combined. Form 20-24 roughly formed but firmly packed balls of mixture and place onto parchment-paper lined cookie sheets. Bake at 350 for 15-18 minutes until the edges begin to turn golden.

Place the chocolate in a microwave safe bowl and heat on 50% power for 45 seconds. Stir, and heat again in 30 second intervals until nearly melted. Stir until smooth.

When cookies have cooled, dip the bottoms in melted chocolate and place on parchment paper (chocolate side up) until cooled. Store in an airtight container.

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