Dark Chocolate-Dipped Coconut Macaroons (Gluten-Free)

Recipe from Downshiftology

Husband-Tested in Alice's Kitchen

Makes 8 macaroons

When you are compelled to utter "mmmm" after each bite, you know you've found a great keeper of a recipe.  These are fantastic and so easy to make, you will want to make a few batches.  They are very pretty too and would look especially nice on any dessert platter.

2 large egg whites

1/4 cup honey (I used raw honey.)

1 teaspoon vanilla extract

1 teaspoon kosher salt

2 cups unsweetened coconut flakes (finely shredded, not the big flakes)

4 ounces dark chocolate, chopped or use chips

Preheat the oven to 325F.  Add the add the egg whites, honey, vanilla extract and salt to a heat-proof mixing bowl.  Place the mixing bowl on top of a saucepan with 1-2 inches of simmering water (creating a double boiler).  Stir the mixture (I used a whisk.)  for 5 minutes, until frothy and very warm to the touch.  

Add the coconut and stir it into the mixture until it's well combined and no liquid remains.

Using a medium cookie scoop (1 1/2 Tablespoons) place mounds of the batter onto a parchment lined baking sheet.  Bake the coconut macaroons for 25 minutes, checking on them towards the end to make sure they're not browning too quickly.  

Let the cool completely on the baking tray before removing otherwise they may fall apart.

Meanwhile, wash and dry the bowl and set it over simmering water again.  Place the chocolate in the bowl.  Stir until the chocolate is melted and smooth.  

When the macaroons are completely cooled, dip them into the melted chocolate.  Return them to the parchment paper lined baking tray and chill in the fridge for 5 minutes or until the chocolate is firm.  

Tip: If you have any leftover melted chocolate, you can dip dried or fresh fruit into it, such as dried apricots or banana slices, etc.  (Below you will see a jar of chocolate dipped dried apricots that I made using the leftover chocolate.  They made a great snack.)

To Store: Store the macaroons in an airtight container in the fridge for up to a week.  They can be frozen for up to 3 months.  Just be sure to layer parchment paper in between so that they don't stick.  To defrost, let them sit on the counter at room temperature to soften them before serving.

Nutritional Information: (1 of 8 cookies) 178 calories; 14 g carbohydrates; 2 g protein; 14 g fat; 83 mg sodium; 133 mg potassium; 3 g fiber; 10 g sugars; 1 mg vitamin C; 6 mg calcium; 1 mg iron