Spring is a great time for macaroons. Their lightness, sweetness, and coconut shreds just feel so much like spring. These little treasures are actually easy and quick to make, and here I have dipped half of each in melted chocolate for extra yumminess!
14 oz. bag of shredded coconut
2/3 cup granulated sugar
6 Tbsp flour
1/4 tsp salt
4 egg whites
1 tsp almond extract
1 box semi-sweet baking chocolate
How to Make Chocolate-Covered Macaroons:
Preheat the oven to 325 degrees. Mix together the coconut, sugar, flour, and salt in a medium mixing bowl. Add in the egg whites and almond extract and stir until blended.
Drop by rounded spoonsful onto a baking sheet that is coated in non-stick cooking spray or has a Silpat mat lining it. Bake for about 30 minutes, until they start to lightly brown. Remove from oven and cool completely.
Melt the baking chocolate in a microwave in 30-second intervals until completely melted, stirring between each interval. Dip half of each macaroon into the chocolate and allow to harden on a sheet of wax paper. Allow to harden in the fridge. I just put my dipped macaroons back on the Silpat-lined baking sheet to harden in the fridge.
If you happen to have any leftover (good luck with that!), store in a covered container for up to a week.