Chocolate dipped Coconut Almond Macaroons

These are something I make every Christmas.  They are extremely moreish, which is why I make so many of them! :)

Chocolate dipped Coconut Almond Macaroons

Ingredients - (makes approx. 50 macaroons)

3 egg whites

2/3 cup sugar

1-1/2 cups ground almonds

1-1/2 cups dessicated coconut

150g block good dark chocolate (you could also use milk or white chocolate)

Preheat the oven to 160 degrees C (approx. 325 degrees F).

Beat egg whites in a small bowl, until soft peaks form.

Gradually add sugar, 1 tablespoon at a time, beating well after each addition.  Beat until sugar is dissolved and mixture is thick and glossy.

Transfer to medium bowl.

Gently fold in almonds and coconut, with a metal spoon.

Spoon small teaspoons of mixture onto lined baking trays, approx. 2" apart.

Bake in oven for about 20 minutes, or until firm and slightly golden brown.

Cool on trays.

When the macaroons are cooled, melt the chocolate in a double saucepan, over a low heat.  Stir until completely melted and smooth.  Take off the heat.

Dip the bases of the macaroons into the chocolate.  Place upside down, on foil lined trays, until chocolate has firmed up again.

These store quite well in an airtight container.  Not sure for how long though, as they get eaten pretty quickly! :)

Enjoy!

Caryl ♥