Ruby Dipped Lemon Coconut Macaroons

It’s a big day in the chocolate world (AKA my 9-5 world) – Ruby chocolate has hit the US! For those who haven’t heard of Ruby chocolate, it is the 4th type of chocolate after dark, milk, and white. It was created by my company in Europe and finally passed FDA regulations here in the United States. Although I did not have a hand in Ruby’s formation, I did have fun using it to make Ruby dipped Lemon Coconut Macaroons! Read on for this sweet recipe!

Before we get to the recipe, let’s answer the obvious question – how does Ruby get that pink color? Fascinatingly, the color is 100% natural! How freaking cool is that?! The beans harvested for this chocolate are pink in color and therefore, the chocolate produced from those beans takes on the namesake ruby hue. Ruby is also naturally fruity in taste, which pairs well with fresh fruits and nuts. Have I piqued your interest yet? I hope so.

These Ruby dipped coconut macaroons are fairly easy to make if you know how to temper chocolate. If not, here are some great tutorials using different tempering methods. I use the tabling method at work, but that requires granite or marble countertops. The microwave seeding method is more beginner friendly if you don’t want to pour chocolate all over your counter 😉 Now let’s get to the recipe. The macaroon cookie recipe is from Live, Love, and Sugar.

Ingredients

• 14 oz shredded coconut
• 14 oz can sweetened condensed milk
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 egg whites
• 1/4 tsp salt
• 8 oz Ruby chocolate

Directions

1. Set oven to 325F
2. Combine shredded coconut, sweetened condensed milk, lemon zest, lemon juice, and vanilla.
3. Whip the egg whites and salt with mixer until stiff peaks are reached.
4. Fold the egg whites into the coconut mixture.
5. Scoop out 1 inch balls of dough onto a baking sheet lined with parchment paper or a silicone baking mat.
6. Bake for about 20 minutes.
7. Allow the macaroons to cool completely before dipping and drizzling!!
8. Temper your chocolate using your preferred tempering method.
9. Dip each macaroon into the tempered chocolate and place on a flat surface lined with wax paper.
10. Drizzle extra chocolate over the top of each macaroon and allow to harden before enjoying!

Even if you don’t try this Ruby dipped lemon coconut macaroons recipe, I encourage you to seek out some Ruby chocolate! It’s one of the greatest innovations in the food world this year, so it is definitely worth a taste. And I promise I’m only a little biased.