Coconut and passion fruit macaroons dipped in dark chocolate

Instructions

For the coconut and passion fruit macaroons dipped in dark chocolate

• Place the egg whites in a bowl, and whisk in the sugar, salt, and passion fruit purée until well combined.
• Add the coconut and mix with a rubber spatula until it is fully incorporated.
• Transfer the coconut batter to an airtight container or cover the bowl with plastic wrap and refrigerate for 6 hours or overnight.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper or a non-stick liner.
• When ready to bake, transfer the coconut batter into a medium bowl.
• Mix the batter thoroughly, redistributing the egg whites and sugar.
• Using a small cookie scoop, firmly press the batter into the scoop.
• Round the bottom of the scoop with the palm of your hand.
• This will make the cookies slightly larger and help hold their shape.
• Drop each cookie onto the prepared baking sheet, 1 inch apart.
• Bake until the macarons are a nice golden brown, rotating the baking sheet halfway through baking, 23-25 minutes.
• Remove from the oven and transfer the cookies to a wire rack to cool.
• Keep in an airtight container for 1 week.