Chocolate Dipped Coconut Rocher
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
59
Spice
47
Sweetness
37
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Line a baking sheet with parchment paper or a silicone baking mat
3
Lightly spray with nonstick cooking spray
4
In a mixing bowl, stir to combine the coconut, sugar and salt
5
Make a well in the center of the bowl and lightly whisk in the egg whites and almond extract until well incorporated with the other ingredients
6
For each macaroon, spoon up about 2 teaspoons of the coconut mixture and roll into a ball in the palm of your hand, wetting your fingers if necessary
7
Pinch the top to shape each ball into a pyramid; space the macaroons about 1 inch apart from one another on the prepared baking sheet
8
Bake until the edges and tops are golden brown, 12 to 15 minutes
9
Cool slightly on the baking sheet, and then transfer to a wire rack to cool completely
10
Dip the bottom of each macaroon in the chocolate and return to the parchment-lined baking sheet
11
Refrigerate until firm, 10 to 15 minutes
12
Store the macaroons in an airtight container at room temperature for up to 3 days