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Chocolate Dipped Coconut Macaroons
By Chef Tom Fraker

4 large Egg Whites
1 pinch Kosher Salt
1 Vanilla Beans split lengthwise
1/2 cup Granulated Sugar
3 three ounce packages Dried Coconut Chips lightly toasted
12 ounces Semi-Sweet Chocolate chopped

Preheat oven to 350ºF.
In a standing mixer, whip the egg whites and salt until they begin to stiffen. Scrape the vanilla bean into the mix and add the sugar in 3 stages while whipping. Continue to whip until egg whites are very stiff. Carefully fold in the coconut chips.
On parchment lined cookie sheets, drop the mixture in 1 teaspoon portions leaving about an inch and a half space between each cookie. Bake in the oven for 15 to 20 minutes. The outside of the cookies should be golden brown and the inside will still be moist.
Place chocolate in top of double boiler over simmering water. Stir chocolate until smooth; remove from over water. Dip bottom of 1 cooled macaroon into melted chocolate to depth of 1/4 inch. Place on parchment lined cookie sheet, chocolate side down. Repeat dipping with remaining macaroons. Chill until chocolate is firm, about 1 hour.

For presentation, try drizzling a little of Melissa's Caramel Dessert Sauce over the top.