Chocolate-Dipped Coconut Macaroons

Name: Chocolate-Dipped Coconut Macaroons
Yield: makes about 60 cookies
Ingredients: 8 large egg whites (1 cup/250 ml); 2 1/2 cups (500 g) sugar; 1/2 teaspoon salt; 2 tablespoons (30 ml) honey; 5 cups (350 g) dried unsweetened shredded coconut; 1/2 cup (70 g) all-purpose flour; 1 teaspoon vanilla extract; 4 ounces (115 g) bittersweet or semisweet chocolate, chopped

December 9, 2011

Writing an ice cream book means two things: (1) you’ll need to buy a separate freezer, and (2) you’re going to have buckets of egg whites left over. Because this recipe uses quite of bit of egg whites, it was a staple in my repertoire for a while. I was certain all my friends (and neighbors, and delivery men, and local merchants, and the people who work in my doctor’s office) would tire of eating these coconut macaroons, but never once did I hear a complaint. Dipping the bottoms in dark chocolate isn’t required, but it really lifts the macaroons to a whole different level. I very highly recommend it.

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