Sometimes a recipe doesn’t work out exactly like you hoped it would. However, when that ‘fail’ is still utterly delicious I think it’s a win. That’s what happened with these chocolate dipped coconut macaroons. I used a one egg white too many compared to the ratio of coconut. Instead of tight little haystacks of coconut I got wider gooshier cookies. But it’s no matter to me as they are still delicious.
I remember eating softball sized coconut macaroons in Paris on a school trip from a little bakery near the Sorbonne. Amazingly enough, when I visited Paris again many years later I still was able to find that bakery and again indulge in those giant coconut macaroons. I’ve been thinking about those cookies and wondering if they were/are gluten free. We’re planning a trip this summer to Europe that will include Paris so I could now again many years later eat try to eat that coconut macaroon.
Coconut also reminds me of Easter. It certainly permeates Easter dessert recipes. I’m also a sucker for dark chocolate coconut cream eggs. I wish my hometown chocolatier was gluten free so I could indulge in those super sweet coconut cream chocolates. Coconut cream was flavor of the chocolate Easter egg that the Easter Bunny brought to our house for me. To make up for this and to pacify my sweet tooth that seems to get worse this time of year, I played around with making coconut macaroons. As I said before, they didn’t work out perfectly but their failure was turned into a most delicious sweet treat. These chocolate dipped coconut macaroons hit the spot for my Easter sweet tooth as I’m sure they will for you too.
- 2 cups shredded coconut (I used large flakes)
- 2 egg whites (use 3 if you want flatter cookies)
- 8 tsp sugar
- 1 cup dark chocolate chips
- 1 tsp finely crushed sea salt
- Preheat oven to 350 degrees.
- Set out two silpat covered baking sheets.
- In a large bowl add egg whites and sugar, gently whisk to combine and make the egg whites slightly frothy.
- Add in the coconut flakes and stir to coat them.
- Using your hands make compact 1/2-1 inch balls on the silpat. (I put 6 to a tray)
- Bake in the oven for approximately 15 minutes, until the coconut is lightly browned.
- When cooked, set trays aside to cool.
- Meanwhile, melt chocolate in a bowl in the microwave for a approximately 2 minutes. Mix with a spatula to combine the melted chocolate then gently mix in the sea salt.
- When macaroons are cool, dip the bottom side into the melted chocolate and then place them on a sheet of waxed paper. Allow the chocolate coating to set up in the refrigerator.