Chocolate Dipped Macaroon Cookies

Keep reading for the complete recipe! ^_^

***Credits to: Oh Nuts!***

INGREDIENTS

4 large eggs whites (room temperature) 

1 1/4 c. sugar 

1 tsp salt 

1 Tbs honey
2 1/2 c. shredded coconut
1/2 c. blanched almonds (finely processed)
1 tsp vanilla extract 

4 oz (about 2/3 c.) semi-sweet chocolate chips

DIRECTIONS

1. Process the blanched almonds in short bursts until they’re ground into a fine powder.
(don't overblend or it will become almond butter!)

2. Measure out 1/4 cup of the almond flour & combine with the egg whites, granulated sugar, salt, honey, coconut, and vanilla extract in a medium-sized saucepan with a heavy bottom.

3. Place the saucepan over medium-low heat and stir until the egg whites moisten everything, the sugar melts, and you have a gorgeous gloopy mess.

4. Cook the macaroon mixture, stirring constantly so it doesn’t scorch on the bottom of the pan.

5. Slowly heat and stir the macaroons for about 5-7 minutes.

As the macaroons cook, they’ll go from loose and creamy to a texture that’s more sticky and gluey. The whole mixture will start to hold together in more of a clump. It shouldn’t reach a point where it gets dry, pasty, or crumbly.

6. Scrap the dough into a bowl and press a piece of cling wrap on top of it.

7. Put in the refrigerator to chill for about an hour.

8. Preheat the oven to 325 degrees Fahrenheit.

9. Line a baking sheet with parchment paper, and use a cookie scoop or a tablespoon to form 15-20 cookies. They don’t spread at all, so you can place them close together on the baking sheet.

10. Wet your hands and pinch and press each cookie into a soft triangle.

11. Bake them in the preheated oven for 18-20 minutes, rotating them halfway through the baking time so they bake evenly.
(When they’re finished, the macaroons will be golden brown all over and have a crackly, glazed finish.)

12. Let the cookies cool completely & melt the chopped semi-sweet chocolate.

13. Dip the bottoms of each cookie in the chocolate, then place them back on the cooled baking sheet to set.

14. Drizzle the melted chocolate over the macaroons for a beautiful, tasty finish! Briefly refrigerate the tray to set the chocolate completely.