These classic coconut macaroons dunked in melted chocolate are adapted from a recipe shared with us by the Munich bakery Richard.

Ingreadients:

• ½ cup sugar
• ¼ cup heavy cream
• 4 Tbsp. unsalted butter, melted
• 3 Tbsp. all-purpose flour
• ½ tsp. vanilla extract
• ½ tsp. kosher salt
• 2 large egg whites
• 1 large egg
• 2 cups unsweetened, desiccated coconut
• 4 oz. semisweet chocolate, melted

Direction

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
2. In a large bowl, whisk together the sugar, cream, melted butter, flour, vanilla, salt, egg whites, and egg until smooth; stir in the coconut. Transfer the batter to a piping bag fitted with a ¾-inch fluted tip and pipe sixteen 1½-inch wide mounds onto one of the lined baking sheets, spaced 2 inches apart. (Alternatively, the batter may be chilled in the fridge, then scooped into balls or shaped into pyramids.) Bake, rotating the pan once halfway through, until the macaroons are evenly golden brown, about 15 minutes. Set aside to cool completely to room temperature.
3. When the macaroons have cooled, dip the bottom of each cookie in the melted chocolate, then place them on the clean lined baking sheet. Transfer to the fridge to chill until the chocolate sets. Serve immediately or transfer to an airtight container and store in the fridge for up to 1 week.