Chocolate Dipped Coconut Macaroons
14 oz bag of sweetened, shredded coconut
2/3 cup sugar
6 tbsp floour
1/4 tsp salt
4 egg whites
1 tsp pure almond extract
Preheat oven to 325 degrees. In a large Bowl, combine coconut, sugar, flour and salt. Mix by hand until well blended.
In a small bowl, combine egg whites and almond extract. Stir the egg almond mixture into the coconut mixture until it becomes thick and sticky.
Since these cookies are so sticky, use a tablespoon coated with cooking spray to make your balls. Place on a cookie sheet lined with parchment paper.
bake at 325 for 20 to 25 minutes or untill the tops are golden brown.
When the cookies are done, dip half of them into melted dark chocolate. You can use a chocolate of your choice, but I like how the dark chocolate pairs with the sweetness of the coconut. You can use a double boiler to melt the chocolate, or the microwave. Just make sure to not over cook the chocolate.
Place on a wire rack and let cool completely before srving.
14 oz bag of sweetened, shredded coconut
2/3 cup sugar
6 tbsp floour
1/4 tsp salt
4 egg whites
1 tsp pure almond extract
Preheat oven to 325 degrees. In a large Bowl, combine coconut, sugar, flour and salt. Mix by hand until well blended.
In a small bowl, combine egg whites and almond extract. Stir the egg almond mixture into the coconut mixture until it becomes thick and sticky.
Since these cookies are so sticky, use a tablespoon coated with cooking spray to make your balls. Place on a cookie sheet lined with parchment paper.
bake at 325 for 20 to 25 minutes or untill the tops are golden brown.
When the cookies are done, dip half of them into melted dark chocolate. You can use a chocolate of your choice, but I like how the dark chocolate pairs with the sweetness of the coconut. You can use a double boiler to melt the chocolate, or the microwave. Just make sure to not over cook the chocolate.
Place on a wire rack and let cool completely before srving.
