These macaroons can be refrigerated for up to 3 days or frozen for up to a week. Top them with your favorite fruit if raspberries are unavailable.
- Nonstick cooking spray
- 8 cups angel-flake coconut (from two 14-ounce bags)
- 7 large egg whites
- 1/2 cup sugar
- 1 1/4 teaspoons coarse salt
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup dark chocolate (4 ounces), roughly chopped
- 2 pints vanilla ice cream, for serving
- 1 pint raspberries, for serving
Preheat oven to 350 degrees. Coat an 8-inch square cake pan with nonstick spray. Line pan with 2 pieces parchment paper in both directions, leaving 2 inches overhang on all sides. In a food processor, combine coconut, egg whites, sugar, salt, and vanilla; process, scraping bowl as needed, until coconut is finely chopped, about 1 minute.
Transfer mixture to pan, pressing firmly to evenly distribute; smooth top. Bake until top is deep golden brown, about 1 hour. Let cool completely in pan on a wire rack.
Place 1/4 cup chocolate in a medium microwave-safe bowl. Microwave in 30-second increments, stirring each time, until chocolate is melted but not hot. Invert pan and peel parchment from macaroons; cut into 9 pieces. Line a baking sheet with parchment. Dip bottom half of each macaroon into melted chocolate, letting excess chocolate drip back into bowl. Arrange macaroons, chocolate side up, on prepared sheet. Refrigerate until chocolate is firm, 20 minutes (or up to 3 days). Reserve remaining chocolate.
To serve, melt remaining chocolate. Top each macaroon with a scoop of vanilla ice cream. Drizzle with melted chocolate and serve with raspberries.