Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coconut-Macaroon Sundaes 3.1 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2018 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Servings: 8 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. Ingredients Nonstick cooking spray 8 cups angel-flake coconut (from two 14-ounce bags) 7 large egg whites ½ cup sugar 1 ¼ teaspoons coarse salt 1 ½ teaspoons pure vanilla extract ½ cup dark chocolate (4 ounces), roughly chopped 2 pints vanilla ice cream, for serving 1 pint raspberries, for serving Directions 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. Rate it Print