Chocolate Dipped Coconut Macaroons
2-2/3 cup flaked coconut, firmly packed
2/3 cup granulated sugar
1/4 cup unbleached flour
4 egg whites, unbeaten
1 cup sliced almonds
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces semisweet 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 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 or 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.
Times testing notes: Impress friends and family with this cookie. Its sophisticated and delicious. The best part is they are a snap to make.
Source: Christmas from the Heart of the Home by Susan Branch (Little, Brown & Co., 1990).
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