Chocolate Dipped Almond Macaroons

  • 10 oz whole almonds
  • 5 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1 ½ cups powdered sugar
  • ½ tsp almond extract
  • 2 ¾ cups unsweetened shredded coconut
  • Grated zest of 1 lemon
  • 12 oz bittersweet chocolate

To blanch almonds, place them in a bowl and cover with boiling water. Let them sit for about 15 minutes until skins loosen. Slip skins off one by one. Drain all water from almonds and grind in a food processor. Measure 2 ½ cups. Beat egg whites with cream of tartar until just beginning to form stiff peaks. Add powdered sugar and almond extract. Beat until smooth. Fold in the ground almonds, coconut and lemon zest. The batter will be thick. Line two baking sheets with parchment paper. Drop heaping spoonfuls of batter on parchment about two inches apart. Bake in a preheated 300 degree oven for about 40 minutes or until lightly golden. Cool on wire racks. Melt chocolate in a small saucepan. When slightly cooled, dip half of each macaroon into chocolate. Place on a wax paper lined tray to cool. Makes 3 dozen. Store in a covered container, once completely cooled, with wax paper between layers.