Thursday, November 16, 2006

Chocolate-Dipped Coconut Macaroons

1 package (14 0z.) coconut (5 1/2 cups)
2/3 cup sugar
6 Tablespoons flour
1/4 teas. salt
4 egg whites
1 teas. almond extract
1 pack. (8 squares) semi-sweet baking chocolate, melted
Mix coconut, sugar, flour and salt in large bowl. Add egg whites and almond extract; mix well. Drop by Tablespoons onto greased and floured baking sheets.
Bake at 325 for 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 until chocolate is firm. Store lightly covered at room temp. up to 1 week. Makes about 3 dozen cookies.

5 Comments:

Anonymous Anonymous said...

These look so scrumptious. Yum yum.

8:06 AM  
Anonymous Cris said...

I am SOOOO making these. My mouth is watering just thinking about it! Thanks for the recipe Vicci!

8:22 AM  
Anonymous Anonymous said...

Another delicious looking cookie to add to my growing collection. Thank you!

9:49 AM  
Anonymous Anonymous said...

I love macaroons. These look quite delicious!

12:12 PM  
Anonymous Anonymous said...

yum - what do you do with all these cookies? do you swap them or give them for gifts?

11:23 PM  

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