Chocolate Dipped Macaroons
Recipe shared with permission from Rick Nelson from The Great Minnesota Cookie Book by Lee Svitak Dean and Rick Nelson, from University of Minnesota Press.
Ingredients
- 1/2 cup (60g) all-purpose flour I used Gluten-Free Baking Flour
- 1/4 tsp baking powder
- 3/4 cup (160g) granulated sugar
- 1/3 cup (76g) sour cream I used vegan sour cream
- 2 tbsp (30g) unsalted butter, melted I used coconut oil
- 1 egg white I used 1 1/2 teaspoons Egg Replacer mixed with 2 tablespoons water
- 1/2 tsp vanilla extract homemade vanilla extract
- 4 cups (200g) shredded unsweetened coconut loosely packed or the cookies will be too dry
- 1/2 cup (100g) mini chocolate chips vegan, if needed
- 4 ounces (110g) semisweet chocolate melted
- Whole almonds for tops I added this and it is optional for the Almond Joy version
Instructions
- Preheat oven to 325°F. Line baking sheet with parchment paper.
- Whisk together the flour and baking powder.
- Beat the sugar, sour cream, melted butter and egg white. Add the flour mixture and mix to combine. Mix in the vanilla and coconut. Stir in the chocolate chips.
- Use a cookie scoop to portion out the cookies. The recipe calls for making 4-6 dozen, but I made HUGE cookies and only made 2 dozen. Place on prepared baking sheet. Add almond if you wish. Bake until the tops are golden brown, about 18-25 minutes. Let cool for a couple of minutes then transfer to a cooling rack.
- Dip the bottoms in chocolate and place back on the cooled baking sheet. Let sit until the chocolate sets or place in refrigerate to make it set faster.