Chocolate-Dipped Coconut Macaroons
Ingredients
- 1 14-oz. pkg. coconut flakes (5 1/3 C.)
- 2/3 C. sugar
- 6 Tbs. flour
- 1/4 tsp salt
- 4 egg whites
- 1 tsp almond extract
- 1 pkg. (8 squares) semi-sweet baking chocolate, melted
Directions
Heat oven to 325 degrees. Grease and flour cookie sheets. Mix coconut, sugar, flour, and salt in a large bowl. Stir in egg whites and almond extract until well blended using a wooden spoon. Drop by Tbs.fuls onto prepared cookie sheets. Bake for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks to cool completely. Dip the cookies halfway into the melted chocolate. Let stand at room temperature or refrigerate on wax paper lined tray for 30 minutes or until chocolate is firm.
