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318
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Chocolate Dipped Macaroons
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Cookies
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Coconut
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36
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14 oz. package coconut (5 1/3 cups)
2/3 cup sugar
6 T. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
11 oz. semi-sweet baking chocolate, melted
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Preheat oven to 325 degrees. Mix coconut, sugar, flour and salt til coconut is coated. Add egg whites and almond extract; mix well.
Drop by tablespoonfuls onto greased and floured baking sheets. Bake 20 minutes or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
Dip cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm.
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15 minutes prep plus baking
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Bake
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2
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Calories 100 each cookie.
Be sure to break up chocolate before melting in a double boiler.
Store in tightly covered container at room temperature up to one week.
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