Can't believe we haven't used any Pennywise on the blog yet. Justin picked the song because I couldn't decide - "Society". -jen
CHOCOLATE DIPPED MACAROONS
Prep Time: 5 minutes
Cook Time: 25 minutes
Need: parchment paper, egg beaters or stand mixer
- 4 egg whites, room temp
- 1 package (14 ounces) sweetened, shredded coconut
- 2/3 cup granulated sugar
- 1/3 cup flour
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 6 ounces bitter sweet chocolate chips
Preheat oven to 325 degrees F.
In a kitchen stand mixer or with egg beaters, whisk the four egg whites until stiff peaks form.
In a separate large bowl, combine coconut, sugar, flour, salt and vanilla. Gently fold in egg whites.
Using an ice cream scoop or two spoons (I actually used two scoops of a melon baller), drop about 3 tablespoons of the mixture 1" apart on a baking sheet lined with parchment paper.
Bake at 325 degrees F for 25-30 minutes, turning halfway through, until golden brown. Cool on a wire baking rack.
When macaroons are cooled, place chocolate chips in a microwave safe bowl. Heat for 2 minutes at 50% power. Stir. Continue for 30 second intervals, stirring, until melted smooth. Dip bottoms of macaroons into chocolate and place on a parchment lined baking sheet. (If you want to go a little light on the chocolate, just drizzle over the tops with a spoon.) Refrigerate until cool. Store in an airtight container for up to a week.