Chocolate Dipped Macaroons
Chocolate Dipped Macaroons
I have tried many macaroon recipes over the years, some using condensed milk, some using whole eggs, some using whipped egg whites, and it goes on and on. However, I always come back to the recipe on the Angel Flake Coconut bag. It is simple and always comes out delicious. No need for a mixer and you only use one bowl, so clean up is easy.
-
14 ounces coconut
- 2/3 cups sugar
- 6 tablespoons flour
- 4 egg whites
- 1 teaspoon almond extract
- 4 ounces semi-sweet chocolate
Preheat oven to 325 degrees.
Grease and flour cookie sheet.
Mix coconut, sugar, flour and salt until well blended.
Stir in egg whites and almond extract until combined.
Drop by tablespoons onto greased and floured cookie sheets.
Bake for 20-25 minutes. I find that you need to bake them a little longer, until edges are golden brown.
Immediately remove from cookie sheet to wire racks to cool. Cool completely.
Melt 4 ounces of semi-sweet chocolate in heat resistant bowl over simmering water. Dip cookies and let excess drip off.
Place on waxed paper and let stand at room temperature.
You can always keep some aside without chocolate . . .
But why?
Keep in airtight container at room temperature.
