Coconut Macaroon Truffles

Name: Coconut Macaroon Truffles
Prep time: 30 min
Total time: 45 min
Yield: 36
Ingredients: 4 large egg whites; 1 1/2 c. sugar; 1/4 tsp. salt; 3 c. finely shredded unsweetened coconut; 3 tbsp. all-purpose flour; 3 tbsp. unsweetened cocoa; 1/2 tsp. vanilla extract; 8 oz. bittersweet chocolate (60 percent to 70 percent cacao); 2 oz. white chocolate

Published: Dec 31, 2011

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Yields:

Prep Time:

30 mins

Total Time:

45 mins

Cal/Serv:

120

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Though these are delicious any way you shape them, they look especially nice when they're smooth and round on top. A spoon gives a craggy look, so we used a cookie scoop to make perfect balls with minimal effort. If you don't have a cookie scoop, you can wet your fingertips to pat the sticky batter into pretty rounds.

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Directions

1. Step 1Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
2. Step 2In heavy 3-quart saucepan, combine egg whites, sugar, and salt. Heat on medium until warm to the touch, stirring. Stir in coconut, flour, cocoa, and vanilla. Continue stirring 4 minutes or until gently sizzling. Remove from heat. Stir in 1/3 cup bittersweet chocolate until melted. With cookie scoop or measuring tablespoon, scoop mixture into balls and place on prepared cookie sheets, spacing 1 inch apart.
3. Step 3Bake 15 minutes or until set and crisp around edges. Cool completely on cookie sheets on wire rack. Store macaroons in airtight container at room temperature up to 1 day or in freezer up to 2 weeks.
4. Step 4In microwave-safe medium bowl, microwave remaining chocolate on high in 30-second increments until melted and smooth, stirring frequently. Dip tops of macaroons in chocolate to coat. Let harden on wire racks. Decorate with white chocolate if desired.