Coconut macaroon dipped in Chocolate

I confess...I ate up almost three quarter of the batch in two days 😩.

Let's bake this irresistible coconut macaroon. 
For the  shredded coconut I used  the sweetened Hawaiian type and lessened the sugar to 50g. If you are using unsweetened type then  stick to the original recipe.


4 large egg whites
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
4 and 3/4 cups (370g) sweetened shredded coconut

Some melted chocolate - optional

Preheat oven to 160°C. 
Line the baking sheet with parchment paper.

In a large bowl beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved - at least 2 minutes. 

Fold in the coconut and give it a good mix with a rubber spatula,  the mixture will be a little wet and sticky, you can  let it sit  in the refrigerator for 30 minutes so the coconut can absorb some of the liquid. 

Using a cookie scoop, scoop  the mixture and place onto prepared baking sheet - at least 2 inches apart. Make sure the mounds are very compact and neat.
 
Bake until lightly golden brown, about 20-22 minutes.  I like mine crunchy. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely on the baking sheets. 

Dip the base of the cookie into the melted chocolate and place it back in the baking sheet and refrigerate it till it sets.



Store macaroons in a tightly  lid container and store in the refrigerator for 5 days, in my case this doesn't apply!


Enjoy...Jue
modified  from sally's baking addiction