Desserts

Chocolate-Dipped Coconut Macaroons

Adapted from Mothering Magazine

Coconut macaroons are one of those treats that may grace a table at either Passover or Easter, as they can be made without flour and contain no leavening. Mounded in the middle, they resemble eggs, a harbinger of spring.

Prep Time

45 minutes

Cook Time

30 minutes

Yield

12 Servings

Ingredients

2 1⁄2 cups coconut, unsweetened (shredded)
2 tablespoons flour, whole wheat pastry
6 tablespoons maple syrup
1⁄2 teaspoon almond extract
1⁄8 teaspoon sea salt
1 egg white
2 ounces chocolate, white

Instructions

Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper. In a large bowl, combine coconut and flour. In a separate bowl, whisk together syrup, extract, and salt. Pour liquid ingredients into dry ingredients and stir well until you have a crumbly mixture. Fold in the whipped egg white.
 
With moist hands, squeeze mixture into small mounds in the shape of ovals or spheres. Don’t be afraid to be firm. Squeeze two or three times so that the mounds hold together. Place them side by side on the cookie sheet (they won’t spread) and bake 15-20 minutes, or until lightly browned. Let cool to room temperature.
 
Melt chocolate in the top of a double boiler, stirring occasionally. Dip the top of each macaroon in the melted chocolate. Let chocolate set until firm before serving (brief refrigeration will hasten this process).

Notes

If you're not a fan of white chocolate, go ahead and use dark chocolate. It works very well with this recipe!