Chocolate Dipped Coconut Macaroons

Ingredients

2 cup / 500 g

Naturegg Simply Egg Whites

2 1/2 cup / 625 ml

granulated sugar

1 pound / 500 g

sweetened shredded coconut

3/4 cup / 175 ml

all-purpose flour, sifted

1 tsp / 5 ml

salt

2 tsp / 10 ml

vanilla extract

1 tsp / 5 ml

almond extract (optional)

1 pound / 500 g

chopped bittersweet chocolate

Directions

1. Stir the egg whites, sugar, coconut, flour and salt in a Dutch oven until combined. Set over medium heat; cook, stirring constantly, for 7 minutes. Increase the heat to medium-high. Cook, stirring constantly, for an additional 4 to 6 minutes or until the mixture is thickened and pulls away from the sides of the pot.

2. Stir in the vanilla and almond extract.

3. Transfer to a large bowl; cover with plastic wrap directly touching the surface. Chill for 2 hours. Preheat the oven to 300°F (150°C). Drop the coconut mixture by spoonfuls onto parchment-lined baking sheets. Bake in batches for 30 minutes or until lightly browned around the edges. Transfer to a rack and cool completely.

4. Melt the chocolate in a metal bowl or double boiler set over simmering water. Dip one side of each macaroon into the chocolate; transfer to a baking sheet lined with parchment. Chill until chocolate is set. Store in the refrigerator for up to 3 days or 1 month in the freezer.