Ingredients
Equipment
Method
Method:
- Preheat your oven to 325°F (160°C) and prepare your baking sheet by lining it with parchment paper.
- In a large mixing bowl, combine the dried shredded coconut, potato starch, sugar, and salt. Stir well to ensure everything is evenly distributed.
- In a separate bowl, use a whisk or mixer to beat the egg whites until they form soft peaks.
- Gently fold the whipped egg whites and vanilla into the coconut mixture, ensuring everything is well combined but not over-mixed.
- Using a cookie scoop or your hands, form small mounds of the mixture and place them on the prepared baking sheet, leaving space between each for spreading.
- Bake the macaroons in the preheated oven for about 20-25 minutes, or until they are golden brown. Keep an eye on them to prevent over-baking.
- Once baked, remove the macaroons from the oven and let them cool completely on the baking sheet.
- While the macaroons are cooling, melt the dark chocolate in a double boiler or microwave, stirring until smooth.
- Once the macaroons are cool, dip the bottoms into the melted chocolate, allowing any excess to drip off. Place them back on the parchment-lined sheet.
- Let the chocolate set at room temperature or refrigerate for a faster setting process.
Notes
- Use unsweetened shredded coconut for the best flavor.
- Avoid overmixing the batter to keep macaroons light and airy.
- Add chocolate chips for an extra chocolatey bite.