Choco-Dipped Macaroons
  • 2 pkg (400g) coconut flakes
  • 2/3 cup sugar
  • 6 tbsp flour
  • 1/4 tsp salt
  • 4 egg whites, lightly beaten
  • 1 tsp almond extract
  • 8 oz (or 8 squares) Semi-Sweet Baking Chocolate, melted
  • Preheat oven to 325°F or 163°C.
  • Mix flake coconut, sugar, flour and salt in a large bowl and blend well.
  • Add egg whites and almond extract; mix well.
  • Drop by tablespoonfuls, 2 inches apart onto a greased and floured baking sheets.
  • Bake 20 minutes or until edges of cookies are golden brown.
  • Immediately remove from baking sheets to wire racks and cool completely.
  • Dip macaroons halfway into melted chocolate.
  • Let stand at room temperature on wax paper-lined try for 30 minutes or until melted chocolate is firm.
  • Makes about 3 dozen macaroons