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Chocolate Dipped Coconut Macaroons

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  • Prep Method: Baked
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  • Heaping 3/4-cup sugar
  • Scant 1/2-cup egg whites (from about 3 eggs)
  • 3/4 pound (scant 2 1/2 cups) sweetened desiccated or flaked coconut (not shredded)
  • 2 oz ea: milk and dark chocolate, melted


Heat the oven to 350 degrees F. Mix all the ingredients 
except the chocolate together in a bowl. (The recipe 
can be made up to this point and kept refrigerated up 
to 3 days in advance.) 

Scoop the mixture with a small 1 to 1 1/2-inch ice 
cream scoop onto parchment lined cookie sheets, leaving 
2 inches between the cookies. Bake until light golden, 
about 12 to 15 minutes. Let cool completely on the 

Remove from the pan and dip the bottoms in melted 
chocolate, then place back on the sheet tray to set up.


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