Gluten free. Makes 2 1/2 dozen macaroons. I made these in honor of the inauguration. They’re half black and they bring a smile to your face. Seemed appropriate.
1/2 teaspoon salt
5 egg whites
1 1/4 cups superfine sugar
2 teaspoons pure vanilla extract
2 cups sweetened shredded coconut
8 oz 70% dark chocolate
Preheat oven to 350 degrees F. and line cookie sheets with parchment paper. In a medium-sized mixing bowl, add salt to egg whites and beat with an electric mixer to form stiff peaks. Add sugar slowly and beat just until sugar is dissolved. Stir in the vanilla and coconut, gently mixing to combine. Drop by teaspoonfuls onto the parchment. Bake for 15 to 20 minutes. Slide parchment onto the counter and let stand for 1 minute. Loosen cookies and cool on wire racks. Melt chocolate in double boiler. Dip half of each cookie into the chocolate. Set aside to cool on a sheet of parchment paper.