Dessert
SALTED CHOCOLATE DIPPED CRANBERRY MACAROONS
Chocolate dipped, salted macaroons are the perfect gluten-free cookie for hostess gifts or when guests drop by.
Ingredients
Macaroons
- 3 cups coconut, sweetened (shredded)
- 4 egg white
- 1/2 cup sugar
- 1 cup dried cranberries
- 2 cups dark chocolate chips
- 1/2 tsp Le Saunier de Camargue Fleur de Sel or Windsor® Coarse Sea Salt
Macaroons
- 3 cups coconut, sweetened (shredded)
- 4 egg white
- 1/2 cup sugar
- 1 cup dried cranberries
- 2 cups dark chocolate chips
- 1/2 tsp Le Saunier de Camargue Fleur de Sel or Windsor® Coarse Sea Salt
Featured Windsor Products
Recipe Preparation
For the Macaroons
- Preheat oven to 350 °F/180 °C.
- Spread coconut on rimmed baking sheet; toast 5 minutes, stirring once. Cool slightly.
- Whisk together egg whites and sugar until frothy. Fold in coconut and cranberries.
- Use a scoop, 2 tbsp (30 mL), or drop spoonfuls onto cookie sheet; flatten slightly.
- Bake 15-20 minutes until golden. Cool on baking sheet 5 minutes before transferring to cooling rack.
- Melt chocolate chips in microwaveable bowl 1 minute, stirring well after 30 seconds. Add 30 second increments until melted when stirred.
- Dip cookies in chocolate. Let chocolate set slightly before sprinkling with Le Saunier de Camargue Fleur de Sel.
Per 1 cookie (35 g) | Calories 190 | Fat 10 g | Carbohydrate 26 g | Protein 2 g