Chocolate Dipped Macaroon Cookies



Recipe from Susan Branch Christmas from the Heart of the Home

Prep time30 minutes
Recipe Typespastry


Great for using up those egg whites!



Chocolate Dipped Coconut Macaroons
325 degrees
makes about 24 cookies

2 2/3 cup flaked coconut, firmly packed (about 14 oz)
2/3 cup sugar
¼cup unbleached flour
4 egg whites, unbeaten
1 cup sliced almonds
1 tsp. vanilla extract
1 tsp almond extract

8 oz. Semi-sweet chocolate, coarsely chopped

Preheat oven to 325 degrees. Combine coconut, sugar and flour.  Stir in egg whites, almonds, vanilla and almond extract.  Form balls from rounded tablespoon fulls and place 2” apart on lightly greased cookie sheets.  Bake 20-25 minutes until golden.  Remove from pans while hot and allow to cool.

Chocolate Edge:
Melt chocolate in double boiler, stirring until 2/3 melted; remove from heat and continue stirring until completely melted. Dip one edge of each cookie into chocolate and set on wax paper to allow chocolate to set.



What to do with all those egg whites left over from making home-made French Vanilla Ice Cream?  Double this recipe and you won't be sorry.  These cookies freeze well and are delicious both with and without the chocolate.