Rogene's Chocolate Dipped Coconut Macaroons
- Reviews 4
Ready In: 30 mins
Yields: 30 cookies
Ingredients
- 2 2⁄3 cups flaked coconut, firmly packed
- 2⁄3 cup sugar
- 1⁄4 cup flour
- 4 egg whites, unbeaten
- 1 cup almonds, sliced
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 8 ounces semisweet chocolate
Directions
- Preheat oven to 325 degrees. Combine all ingredients except chocolate.
- Form balls and place 2" apart on lightly greased cookie sheets.
- Bake 20-25 minutes. Remove and place on waxed paper to cool.
- Melt chocolate in heavy pan. Dip edge of cookies in chocolate - it will set when cooled.
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