Coconut Macaroons With Chocolate Drizzle Recipe

ingredients

4 large egg whites
1 1/3 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract
2 2/3 cups sweetened shredded or flaked coconut
1/4 cup all-purpose flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons all-purpose flour
2 bars (1 1/2 ounce size) dark chocolate, melted and cooled

directions

Make the macaroons: Stir together egg whites, sugar, salt, almond extract and coconut in heavy saucepan. Add flour and stir until well combined.

Cook the mixture over medium heat, stirring constantly, for 5 minutes. Increase heat to medium-high and cook 3 to 5 minutes or until the mixture begins to pull away from the sides of the pan. Transfer mixture to bowl and cover the surface with plastic wrap. Chill thoroughly.

Preheat oven to 300 degrees F. Lightly grease baking sheets.

Drop coconut mixture by rounded teaspoonfuls onto the prepared baking sheets forming mounds, about 2 inches apart. Bake 20 to 25 minutes or until pale golden.

Transfer macaroons to a wire rack and let cool completely. Drizzle with melted chocolate.

The cookies can be stored in an airtight container at room temperature for up to 5 days.

nutrition data

Nutritional data has not been calculated yet.