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    Chocolate Covered Macaroons


    Source of Recipe


    Internet

    List of Ingredients




    2 egg whites
    1/2 cup sugar
    3 Tbs. flour
    1/8 tsp. salt
    1/8 tsp. vanilla
    1 1/3 cup coconut
    dark or milk chocolate, melted

    Recipe



    Whip egg whites until foamy. Continue whipping egg whites while gradually adding sugar. Beat until stiff. Fold in the remaining ingredients. Fill a pastry bag with the mix, pipe onto cookie sheet lined with parchment paper. Bake at 350 degrees F for 12-15 minutes. Melt chocolate, (for tips on melting chocolate) click here. Once macaroons are cool, dip bottom side (flat side) in the melted chocolate. Place upside down in a refrigerator until the chocolate solidifies.

    Other serving suggestion:
    You can use all different varieties of chocolate to dip your macaroons in.
    Miniature macaroons make a great appearance. Just pipe 1/2 the amount to make the cookie.
    Storage suggestions:
    You can store these cookies for up to 3 days in the freezer.
 

 

 

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