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Chocolate Dipped Coconut Macaroons

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“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!”
READY IN:
35mins
YIELD:
36 cookies
UNITS:
Metric

Ingredients Nutrition

  • 396.89 g package flaked coconut
  • 158.51 ml sugar
  • 88.74 ml flour
  • 1.23 ml salt
  • 4 egg whites
  • 4.92-9.85 ml almond extract
  • 226.79 g packagebakers semisweet baking chocolate, melted

Directions

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

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