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Chocolate Covered Coconut Macaroons

Ashley Manila
5 from 1 vote
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Ingredients
 

  • 4 cups sweetened flaked coconut
  • Scant 1 cup granulated sugar
  • 1 teaspoon orange zest
  • 4 large egg whites, at room temperature
  • 3/4 teaspoon pure almond extract
  • 1/4 teaspoon salt
  • 1 cup bittersweet chocolate, chopped
  • 1 tablespoon coconut oil
  • 1/4 teaspoon sea salt
  • 1/2 cup shelled pistachios, chopped or whole (for decoration; optional)

Instructions
 

  • Preheat oven to 350 degrees (F). Line two large cooking sheets with parchment paper, grease with non-stick spray, and set aside.
  • In a large mixing bowl toss the coconut, sugar, and orange zest until well combined. Add the egg whites, almond extract, and salt, and - using your hands - mix until the coconut is completely moistened.
  • Use a small ice cream scoop to form the macaroon - they should be about 1 rounded tablespoon in size - and place on prepared sheets, leaving 1 inch between macaroons for spreading. Slightly flatten each macaroon with a fork.
  • Bake the macaroons, one tray at a time, for 14-15 minutes, or until lightly golden. Cool the macaroons for at least 15 minutes on the tray, the transfer to a rack to cool completely.

To make the chocolate coating:

  • Place the chocolate, coconut oil, and salt in a microwaveable bowl and heat (in the microwave) on low in 15 second increments, whisking in between, until completely melted.
  • Dip cooled macaroons in the chocolate coating, covering them half way, or using a fork to lightly drizzle zig zags on the tops, then place them back onto the parchment paper lined cookie sheets you used for baking. Sprinkle on pistachios if using. Let the chocolate set before serving.
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