Chocolate-Coconut Macaroons

[Kitchen Witch]

Chocolate-Coconut Macaroons


Ingredients:
2 large egg whites
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 1/2 cups sweetened, shredded coconut
3 1/2 ounces bittersweet chocolate
1 teaspoon vegetable oil

Instructions:
Prepare the batter: Preheat oven to 350 degrees F. In a large bowl with mixer on medium speed, whip the egg whites until soft
peaks form. With the mixer still running, gradually add the sugar in a steady stream and mix until well blended. Add the vanilla extract and continue to beat until mixture becomes soft and glossy peaks form. Add the flour and beat until stiff peaks form. Gently fold in the coconut. Allow the macaroon mixture to rest for 10 minutes.

Bake the macaroons: Line a baking pan with parchment paper. Place heaping tablespoons of the macaroon batter on the pan, 2 inches apart. Use thumb and index finger to pinch each small mound of batter into a pyramid shape. Bake until golden brown ? about 13 minutes. Remove from oven and let the macaroons rest on the baking pan for 2 minutes. Transfer macaroons, with the
parchment, to a wire rack to cool. When completely cool, carefully peel macaroons off the parchment.

Dip the macaroons: Place chocolate in a heatproof dish over simmering water or in the top of a double boiler. Melt, stirring occasionally to prevent burning. Remove from heat and stir in the oil. Dip the tip of each macaroon into the melted chocolate. Place
dipped macaroon on a wire rack and let cool until set. Store in an airtight container for up to 1 week.

Yield: 20 servings

Nutrition Facts:
Amount Per Serving: Calories 106
Fat 6.1 g, Cholesterol 0 mg,
Sodium 36.2 mg,