Share

Dark Chocolate Dipped Macaroons

Dark Chocolate Dipped Macaroons
Lifestyle expert Lizzy Mathis is making a delicious snack with homemade dark chocolate drizzle.
Dark Chocolate Dipper Macaroons
Course:
Dessert, Snacks
INGREDIENTS:

For Macaroons

  • 2 large egg whites
  • 1 tablespoon granulated sugar
  • 2 1/2 cups sweetened shredded coconut
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Optional Items for Toppings and Variations

  • Milk or Dark Chocolate Bar
  • Hershey’s Kisses
  • Rainbow Sprinkles
  • Almonds
  • Maraschino Cherries

DIRECTIONS:

  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together egg whites and sugar until foamy.
  3. Add coconut, vanilla, and salt. Mix well to combine.
  4. Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
  5. Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.

ADDITIONAL TOPPINGS + VARIATIONS

Dark Chocolate Dipped/Drizzle

  • If dipping/drizzling the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy.
  • Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets.
  • If drizzling, use a spoon to drizzle the chocolate over the cookies. OPTIONAL – add a whole almond on top of the cookie before drizzling.
  • Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.

Sprinkles/Funfett

  • Add ½ cup of rainbow sprinkles to the batter to make rainbow a.k.a. Funfetti macaroons

Hershey's Kisses or "Cherry on Top"

  • Before placing macaroons into the oven, make a little divet at the top of the mound and insert a Hershey’s Kiss or a ½ Maraschino Cherry
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT