- 4 oz (2 cups, not packed) unsweetened shredded coconut
- 1/2 cup granulated sugar
- 2 egg whites, lightly beaten
- 1/2 tsp vanilla extract
- 1 lb chocolate-flavored candy coating, for dipping
- 1/4 cup toasted coconut for decoration (optional)
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 350 degrees.
2. Mix together the unsweetened coconut and the sugar in a large bowl. Add the egg whites and vanilla and stir until the coconut mixture is evenly coated.
3. Using a small cookie or candy scoop, spoon up 1-inch balls of macaroon dough and briefly press them between your palms to form a tight, round ball. Place the cookie on the prepared baking sheet, and repeat with remaining macaroon dough, until you have formed about 24 small cookies.
4. Bake the macaroons in the oven until they are golden brown on the outside, about 20 minutes. Do not overbake, or they will not be moist in the center. Remove from the oven, and let them cool slightly. While still warm, use a knife to trim any “feet” that have spread from the cookies, so that they maintain their round shape. Allow the cookies to cool completely.
5. Place the candy coating or chocolate in a microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is smooth and fluid and free of any lumps.
6. Using dipping tools or a fork, submerge a macaroon in the melted chocolate. Remove it from the chocolate and drag the bottom across the lip of the bowl to remove excess chocolate. Replace the dipped cookie on the foil-covered baking sheet. If desired, top it with a pinch of toasted coconut while the chocolate is still wet. Repeat with remaining cookies.
7. Refrigerate the macaroons to set the chocolate completely, about 20 minutes. These macaroon truffles are best served at room temperature, and can be stored in an airtight container at room temperature for up to a week.