1 2/3 cups flaked sweetened coconut (do not pack)
1/3 cup sugar
3 tbsp flour
1/4 tsp salt
3 egg whites
1/4 tsp vanilla extract
1/4 tsp almond extract
Chocolate for dipping
Directions:
Mix coconut, sugar and salt together in a bowl. Set aside.
Beat egg whites in a small bowl until frothy (about 30 seconds)
Add extracts and mix until combined.
Add coconut mixture until combined.
Drop by rounded teaspoonfuls onto well-greased baking sheets.(Parchment sheets or silicone baking sheets preferred due to the nature of stickiness of macaroons)
Shape with fingers so they are nice and round.
Bake at 325* for 18-20 minutes or just until the bottom edges are starting to be a golden brown.
Let cool completely before removing from pan to prevent sticking. Dip bottom half of cookie into a bowl of melted chocolate.
Cool Completely and store in air-tight container.
Makes about 2 dozen cookies
Make it a great one!
Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 3 precocious little boys! Writer at BellaOnline Cleaning and at JuddzWorld :) Blessed, Happy & Satisfied!
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