BIG COCONUT MACAROONS
Treat your guests with these delicious coconut macaroons that baked using almond extract and dipped in melted chocolate - a tropical treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- In top of double boiler, mix egg whites, sugar and salt. Cook over simmering water, stirring constantly, just until thoroughly heated and sugar is dissolved, about 6 minutes. Remove from heat; stir in almond extract. Stir in coconut and flour. Cover; refrigerate 1 hour or until firm.
- Heat oven to 325°F. Line large cookie sheet with cooking parchment paper. Onto cookie sheet, drop dough by 2 heaping tablespoonfuls 2 inches apart.
- Bake 25 minutes or until golden brown around edges and on top. Cool 5 minutes; remove to cooling rack. Cool completely.
- In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth. Cool to room temperature. Dip bottoms of macaroons in melted chocolate. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 203, Carbohydrate 33 g, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 114 mg
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