Christmas: 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
- Preheat oven to 325° F.
- 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.
- 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.
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