Chocolate Dipped Coconut Macaroons

OK... I'll admit it!  I'm still suffering from a bit of the Island Fever.  Thoughts of warm ocean breezes, surfers lining up for the Pipe Master Competition, and smiling waiters not only serving my food but whisking the empty plates away are filling my head.  I'm having difficulty settling back into my regular routine, and I'm really not enjoying endless sinks full of dishes...

Knowing that the dishes weren't going anywhere, I turned my back on them yesterday and quickly whipped up one of our favorite treats, Chocolate Dipped Coconut Macaroons.  Better the day after they are made, these little coconutty mounds are year round treats in our household.  Minimal ingredients and effort have them ready for the oven before it reaches its preheat temp.  About an hour later a quick dip in a few ounces of melted chocolate finishes them off.  

Bursting with coconut and therefore the essence of any tropical location, our Coconut Macaroons just might ease your Island Fever.  In addition they will make a lovely tropical addition to your Holiday Cookie Tray!

Coconut Macaroons

Kim Kelly - Liv Life

1 large egg white, room temperature

1 Tbs sugar

1/4 tsp vanilla extract

1/4 tsp almond extract (scant)

Generous pinch salt

3/4 cup sweetened coconut

2 tsp fresh orange or lime zest (optional)

4 oz. melted dark chocolate (my favorite is Trader Joe's 1 lb dark bar)

Preheat oven to 300º.

In a large bowl whisk together the egg white, sugar, salt, vanilla and almond extracts.  Add the citrus zest if you are using it, stir.  Add the coconut, stirring well to coat.

Line a baking sheet with a silicone mat (may use foil if you don't have a mat, but be sure to butter the foil).  Spoon small scoops of the coconut mixture onto the mat (I usually get 7-8 macaroons) about 1 inch apart.

Place into the preheated oven and bake until the tops of the macaroons are golden - about 15 minutes.  Begin checking at about 13 minutes and watch closely as the coconut may burn easily.

Remove from oven and cool on a wire rack.

Chop chocolate into small pieces and place in a double boiler over low heat on the stove, stirring often until melted.  When chocolate is melted, dip the bottoms of the macaroons into the chocolate and place on a waxed paper lined surface.  I pop mine into the fridge to set, and then bring to room temp to serve.

Note:  Taken out just as the tops turn golden, the macaroons will a little "mooshy" inside.  I prefer mine a bit dryer with the tops more brown that golden.  But the choice is yours...  Aloha!