Chocolate Dipped Coconut Macaroons


  • 2 cartons PUREGG Simply Egg Whites
  • 2 1/2 cups granulated sugar
  • 1 lb sweetened shredded coconut
  • 3/4 cup all-purpose flour, sifted
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 tsp almond extract (optional)
  • 500g chopped bittersweet chocolate


  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. Stir in the vanilla and almon
  2. 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.
  3. 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 bakingsheet lined with parchment. Chill until chocolate is set. Store in the refrigerator
    for up to 3 days or 1 month in the freezer.