|Servings||Prep Time||Cook Time|
|32||10 mins||20 mins|
|1.||Pre-heat oven to 350 °F (175 °C). Line one or two large cookie sheets with parchment paper.|
|2.||In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.|
|3.||Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.|
|4.||Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.|
|5.||Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate.|
|6.||Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes.|
There are 54 calories in 1 serving of Chocolate Dipped Macaroons.
Calorie split: 50% fat, 44% carbs, 6% protein.
|Serving Size||1 serving|