(Usually) Chocolate-Dipped Coconut Macaroons

Hi all! Quick post tonight. If you're celebrating, happy Passover! In honor of one of my favorite holidays, here are some delicious coconut macaroons. I make a version of this recipe pretty much every year, and this year was no exception. Usually I dip the bottoms in melted bittersweet chocolate and then drizzle some more chocolate over the tops (you really can't get too much of the chocolate-coconut combo, in my mind) -- but with a very sick little baby this past weekend (she's fine now), time was in short supply. Turns out they're still delicious, even without the chocolate (though better with it, of course...).

Enjoy!


(Usually) Chocolate-Dipped Coconut Macaroons
Makes about 4 dozen
(Adapted from Bon Appetit)

5 large egg whites
pinch of salt
1 tsp. vanilla extract
2/3 cup sugar
4 cups sweetened flake coconut, lightly toasted
3/4 cup slivered almonds, toasted, very finely chopped
12 oz. bittersweet chocolate, melted

1. Preheat over to 275ºF and line 2 large baking sheets with parchment. Place egg whites in a large bowl; add vanilla and salt. Beat with an electric mixer on high speed until soft peaks begin to form. Gradually add sugar and beat until firm peaks form and meringue is very white and glossy, about 5 minutes. Fold in coconut, then almonds. Using a small ice cream scoop, portion batter into small mounds on baking sheets.

2. Bake macaroons until pale beige on the outside but still soft inside, 25 to 30 minutes. Let cool on pans on a wire rack, then transfer macaroons to countertop. Re-line pans with clean parchment.

3. Divide chocolate into 2 bowls, one with 2/3 of chocolate and the other with 1/3. Dip bottoms of macaroons, 1 at a time, in bowl with 2/3 of chocolate just to coat bottom 1/4 inch. Place dipped macaroons on baking sheet, chocolate side down. When all of the macaroons are dipped. dip a fork in bowl with 1/3 of chocolate and wave it over tops of macaroons to drizzle chocolate over the tops in a random pattern. Chill macaroons until chocolate is firm, about 1 hour. (Can be made up to 3 days ahead. Keep covered and refrigerated. Definitely do not chop up the "ugly" ones and sprinkle them over coffee ice cream -- that's a very bad idea.)