Chocolate Dipped Coconut Macaroons
photo by Pumpkie
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
36 cookies
ingredients
- 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 package bakers semisweet baking chocolate, melted
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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RECIPE SUBMITTED BY
Pumpkie
Rockland, Massachusetts