INGREDIENTS
- 4 large egg whites
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 5⅓ cups (14 ounce bag) sweetened flaked coconut
- 24 whole almonds
- ½ cup semi-sweet chocolate chips, melted
PREPARATION
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
- In a large bowl, whisk together egg whites, sugar, salt and vanilla extract until foamy.
- Fold in coconut flakes until mixture is evenly distributed.
- Scoop golf ball sized mounds of coconut mixture, place almond in the center and roll into a ball. Place macaroons about one inch apart on prepared baking sheet.
- Bake at 350 degrees Fahrenheit for 20-25 minutes until outsides are a light golden brown color.
- Cool for 5-10 minutes on baking sheet then transfer to wire rack to cool completely.
- Melt chocolate chips either in the microwave or over a double boiler. Dip bottoms of cooled macarons into melted chocolate and transfer to parchment paper to set. Drizzle any remaining chocolate over macaroons if desired.
- Allow chocolate to set completely before storing in an airtight container.
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