Modes

Ingredients

• 1 1/2 cups granulated sugar
• 5 cups unsweetened flaked coconut
• 1/8 teaspoon salt
• 3 large egg whites
• 2 teaspoons vanilla extract
• 12 ounces bittersweet chocolate chips

Instructions

Preheat the Wolf Convection Oven to Bake Mode at 325°F. Line 2 sheet pans with parchment paper.

In a large bowl, combine sugar, coconut, and salt. Mix well to completely combine ingredients. In a medium bowl, combine egg whites and vanilla. Using a hand mixer, whip mixture on high until firm peaks form, about 2-4 minutes.

Using a silicone spatula, carefully fold the egg-white mixture into the coconut mixture until combined. Do not over mix as the egg whites will deflate.

Drop the mixture by rounded tablespoonful, or a #40 cookie scoop, about 2 inches apart onto the cookie sheets in a 5 by 3 pattern. Wet your fingers with a little water and push any coconut pieces back to each mound as necessary.

Bake one sheet at a time until the cookies are light golden brown, 16 to 19 minutes. To cook two sheets at a time, cook on Convection Mode at 300°F for 14-16 minutes. Cool the cookies on the baking sheets for about 5 minutes or until set. Move to a wire rack with a wide metal spatula and cool completely for 30 minutes.

Meanwhile, place chocolate in a small saucepan and adjust the burner control to melt/simmer for about 45-55 minutes or until melted when stirred with a small spatula. Remove from the heat. Dip one side of the cooled cookie into the chocolate and place it on a sheet of parchment to set. Repeat with the remaining macaroons. Refrigerate them for about 10 minutes to quickly set the chocolate. Once set, remove them from the refrigerator and store covered at room temperature for up to 5 days.