Recipe

Chocolate-dipped Coconut Almond Macaroons Recipe

Add Step-by-Step Photos	Bostonmargy / All my dishes 1 year, 7 months ago This is an outstanding macaroon, particularly once it's dipped in high quality bittersweet chocolate. It's a flour-less recipe, which makes it an excellent choice for a Passover seder! Recipe from The New Vegetarian Epicure. Prep:30m Cook:40m Servings:15	Bostonmargy
	cookie passover macaroon

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Ingredients

5 large egg whites

Pinch of cream of tartar

1 1/2 cups powdered sugar

1/2 tsp almond extract

2 1/4 cups blanched almonds (about 12 oz, or 2 cups whole almonds)

2 1/2 cups shredded, sweetened coconut

Grated zest of one lemon

6 - 7 oz bittersweet or sweet chocolate

Directions

Preheat oven to 300 degrees.

Allow the egg whites to come to room temperature, then beat them with the cream of tartar until they just begin to hold a stiff shape. Add powdered sugar and almond extract and beat again until smooth. Mix in ground almonds, coconut and lemon zest. You'll have a thick, sticky batter.

Line 2 baking sheets with parchment paper. Drop heaping teaspoons of the batter onto the parchment, nudging it into a nice shape with the tip of a spoon or your fingers.

Bake in oven about 40 minutes, or until cookies are golden brown. Transfer them to wire racks to cool completely.

Melt the chocolate. As it begins to cool, dip the macaroons into it, leaving one side plain and the other side coated with chocolate. Lay them on waxed paper to allow the chocolate to harden.

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