Dark Chocolate Dipped Macaroons
Chewy coconut mounds with golden edges, dipped in rich dark chocolate. Naturally gluten-free and sweetened mostly with maple syrup, these little bites satisfy a sweet craving with just a handful of clean ingredients.
Preparation
1
Preheat the oven to 165°C (325°F) and line a baking sheet with parchment paper.
2
In a large bowl, whisk the egg whites with the salt until they turn foamy and hold soft peaks.
3
Gently fold in the maple syrup and vanilla extract, keeping as much air in the whites as possible.
4
Add the shredded coconut and fold until every strand is evenly coated.
5
Scoop heaped tablespoons of the mixture and press each one firmly into a small mound. Place them on the baking sheet about 3 cm apart. You should get 16 macaroons.
6
Bake for 18 to 20 minutes, until the tips and edges are golden brown.
7
Slide the parchment onto a rack and let the macaroons cool completely. They firm up as they cool.
8
Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Take care that the bowl does not touch the water.
9
Dip the base of each cooled macaroon about halfway into the chocolate, let the excess drip off, and set it back on the parchment.
10
Chill for 15 minutes until the chocolate sets firm.
Nutrational Values per serving
457
kcal
7g
protein
30g
carbs
35g
fat