In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar, and flour until well blended. Stir in coconut.
Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered and floured or cooking parchment- lined 12- by 15-inch baking sheets.
Bake in a 325° oven until macaroons are golden, about 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer macaroons to racks to cool completely.
In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 minutes. Hold a macaroon on one edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a waxed paper-lined baking sheet. Repeat to dip remainder. Chill, uncovered, until chocolate is firm, about 30 minutes.
Note: Nutritional analysis is per cookie.
To store, chill cookies airtight for up to 1 week.
These came out soooo nicely! I made two coconut macaroon recipes tonight in order to see the difference between an "egg-white" version and a "sweetened condensed milk" version and this won (taste wise) out of the two!
I didn't dip them in chocolate because I don't think they need it! And it reduces the calories significantly. (But I think if you have a chocolate craving just drizzling a bit of dark chocolate on top would be a good idea.)
Recipe turned out excellent, I used 4 oz ghirardelli bittersweet chocolate bar. Melted chocolate with 2 tablespoons of butter in heat proof corelle plate set over simmering water in a medium saute pan (it melted fast). Dipped mostly top half of each macaroon and kind of tapped it on the side of a dish to shake off the excess of melted chocolate. You need to stir melted chocolate after dipping couple cookies to keep it smooth. I had about a tablespoon of chocolate left (due to the fact that several macaroons mysteriously disappeared from a cooling rack). I am adding this recipe to my holiday list, will make it every year - its easy, fast and festive looking.
First, the macaroons themselves were so easy to make and really delicious. I got about 28 cookies from the recipe.
I did have some problems with the chocolate sauce recipe. The sauce never got thin enough to dip, so I ended up sort of painting the chocolate on the macaroons with a rubber spatula. I also needed about twice the amount of chocolate sauce and I still only had enough for 20 cookies. This could have been because I used chocolate chips to save time, rather than chopping the chocolate myself. Even so, this were delicious and with some tweaking of the chocolate recipe, I'm sure will be perfect.
I made these twice. First I used bakers semi-sweet chocolate. But the chocolate never really firmed up. So then I just melted some Ghiradelli dark chocolate chips with a tsp of canola oil. This worked much better. Either way they taste great. Next time I'll try a little less sugar and more flour since I'm baking at altitude and they're plenty sweet already.
I made these last year for a coconut lover friend's husband for his birthday. They both loved them so much, she asked if I would make them again for his BD this week. They both said they were much better than the ones they bought at a local bakery. Made just as recipe stated, but use a good brand of chocolate for the dipping. Will also be making some as gifts for Christmas to add to the candies I'm making. Love them. and looks like I will be making them every year!
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