Wednesday, February 19, 2014 Chocolate Dipped Coconut Macaroons

Chocolate-Dipped Coconut Almond Macaroons

2 2/3 Cup Coconut, Firmly Packed
2/3 Cup Sugar
1/4 Cup Flour
4 Egg Whites
1 Cup Sliced Almonds
1 tsp Vanilla
1/2 tsp Almond Extract

For Chocolate Dipping:
8 oz. Chocolate Chips
2 Tbsp Butter

Combine Coconut and Sugar. Add the Flour, Egg Whites, Almonds and Extracts. Blend well.

Using a cookie scoop, create equal sized portions and roll into balls and place 2 inches apart on a cookie sheet lined with parchment paper and flatten gently.

Bake at 325 degrees for 20 to 25 minutes.

Melt Chocolate and Butter on a double boiler and dip 1/2 the cookie in Chocolate. Place on a lightly greased cookie sheet and chill till Chocolate hardens.

Happy Baking!

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