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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 36 |
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I always get compliments from my kids, grandkids and great-grandkids on these elegant cookies. Dipping macaroons on raspberry-flavored chocolate makes them uncommonly good! Ingredients:
2-2/3 cups flaked coconut |
2/3 cup sugar |
6 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
4 egg whites |
1/2 to 1 teaspoon almond extract |
2 cups milk chocolate chips |
1 tablespoon shortening |
Directions:
1. In a large bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and almond extract; mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 15-20 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
2. In a microwave, melt chips and shortening; stir until smooth. Dip half of each cookie in mixture; allow excess to drip off. Place on waxed paper; let stand until set. Yield: About 3 dozen.
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