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Chocolate Dipped Coconut Macaroons

Source of Recipe


From "Christmas from the Heart of the Home"






List of Ingredients



• 2-2/3 cups flaked coconut, firmly packed
  
• 2/3 cup granulated sugar
  
• 1/4 cup unbleached flour
  
• 4 egg whites, unbeaten
  
• 1 cup sliced almonds
  
• 1 tsp vanilla extract
  
• 1 tsp almond extract
  
• 8 ounces semisweet chocolate, coarsely chopped
  






Instructions



1. Preheat oven to 325° F.
   
   
2. Combine coconut, sugar and flour. Stir in egg whites, almonds, vanilla and almond extract. Form balls from rounded tablespoonfuls and place 2 inches apart on lightly greased cookie sheets. Bake 20 to 25 minutes, until golden. Remove from pans while hot, and allow to cool.
   
   
3. For chocolate edge: melt chocolate in double boiler, stirring until two-thirds melted; remove from heat and continue stirring until completely melted. Dip one edge of each cookie into chocolate and set on waxed paper to allow chocolate to set.
   
   Makes about 30.