Chocolate Dipped Coconut Macaroons

"This is a Baker's Chocolate One Bowl Recipe. It is very simple yet looks impressive. They never stay around long enough to store in my house!"
 
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photo by Pumpkie photo by Pumpkie
photo by Pumpkie
Ready In:
35mins
Ingredients:
7
Yields:
36 cookies
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ingredients

  • 1 (14 ounce) package flaked coconut
  • 23 cup sugar
  • 6 tablespoons flour
  • 14 teaspoon salt
  • 4 egg whites
  • 1 -2 teaspoon almond extract
  • 1 (8 ounce) package bakers semisweet baking chocolate, melted
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directions

  • Mix coconut, sugar, flour and salt in large bowl.
  • Mix egg whites and almond extract and stir into coconut mix until well blended.
  • Drop by tablespoons onto cookie sheets covered with parchment paper.
  • Bake at 325 for 20 minutes or until edges of cookies are golden brown.
  • Immediately remove to wire racks and cool completely.
  • Dip cookies halfway into melted chocolate and refrigerate for 30 minutes or until chocolate is firm.
  • Store in tightly covered container for up to one week.

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Reviews

  1. I have not tried this recipe. My copy of this recipe says it makes about 3 dozen or 18 servings, 2 cookies each. Thanks for posting. Christine (internetnut)
     
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