By request of
2/3 cup sugar
2 T flour
2 1/3 cup coconut (don’t use the super finely shredded coconut or you won’t end up with as nice toasted bits)
4 large egg whites
2 tsp vanilla
6 oz dark chocolate (at least 65%)
Preheat oven to 350, line cookie sheets with parchment. (I really do recommend the parchment in this case because of all the sugar.)
Combine 1/4 cup sugar with flour and set aside.
Combine remaining sugar, coconut, egg whites in the top of a double boiler. Heat over simmering water, stirring constantly until the mixture thickens and holds together, about three minutes.
Remove from the heat and stir in flour and vanilla.
Drop batter by tablespoon on the cookie sheets. Spacing them two inches apart and shaping into neat mounds as needed.
In batches, bake until macaroons are a light golden brown on the outside, but still soft enough to give slightly when you press them lightly with your fingertip. About 25 minutes. Transfer the macaroons, still on the parchment paper, to a wire rack to cool completely.
I’m not a candymaker, so I don’t do anything fancy for the chocolate dipping. Usually I just melt the chocolate in a bowl in the microwave and then dip the macaroons in by hand until half of each is coated in chocolate, then set them on a parchment lined sheet. After, I’ll simply put them in the fridge to set-up.