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Chocolate Dipped Macaroons | 3 Points | Making macaroons doesn’t have to be an effort in scientific perfection. These chocolate dipped macaroons are easy and delicious. 

These are a must-have for any Jewish holiday. But easy enough and delicious enough to make all year long.

INGREDIENTS

egg white(s)

3 large

sugar

⅔ cup(s)

vanilla extract

1½ tsp

shredded coconut meat

2½ cup(s), unsweetened

bittersweet chocolate

3 oz, chopped into small bits

Instructions

  1. Preheat oven to 350°F. Line one or two large cookie sheets with parchment paper.
  2. In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
  3. Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.
  4. Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
  5. Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes.
  6. Serving size: 1 cookie


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