Ingredients

3 large egg whites

1/3 cup sugar

1 (14-oz.) bag sweetened, shredded coconut  (about 5 1/3 c.)

1/2 tsp. vanilla extract

1/4 tsp. kosher salt

1/4 tsp. almond extract (optional)

6 oz. dark 70% chocolate, chopped

Directions

1

Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.

2

In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and 2 tablespoons of the sugar. Whip on medium speed until frothy, then gradually add the remaining sugar. Increase the speed to medium high and whip until soft peaks form, about 2 minutes. Using a rubber spatula, fold in the coconut, vanilla extract, salt, and almond extract, if using.

3

Scoop heaping tablespoons of the batter, packing it into the tablespoon. Use damp hands to roll each into a ball. Place about 1 inch apart on the prepared baking sheets.

4

Bake until the macaroons are golden brown, 17 to 19 minutes. Let cool completely on the baking sheets, about 10 minutes.

5

While the macaroons cool, place the chocolate in a heatproof bowl placed over (not in) a pot of simmering water, and stir frequently until melted.

6

Line a baking sheet with parchment paper. Dip the bottom of a macaroon in the melted chocolate so the chocolate reaches about ¼ inch up the sides. Let the excess chocolate drip off before very gently scraping the bottom of the macaroon on the rim of the bowl. Place the dipped macaroon on the prepared baking sheet. Repeat with the remaining macaroons and chocolate. Let the macaroons sit at room temperature until the chocolate is set, 20 to 30 minutes, or refrigerate for 15 minutes.

Tip: Macaroons will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They will keep in an airtight container in the freezer for up to 3 months. Let the cookies thaw at room temperature for 1 hour before serving.