BIG COCONUT MACAROONS

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Big Coconut Macaroons image

Treat your guests with these delicious coconut macaroons that baked using almond extract and dipped in melted chocolate - a tropical treat.

Provided by @MakeItYours

Number Of Ingredients 7

3 egg whites
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon almond extract
2 1/2 cups flaked coconut
1/2 cup Gold Medal® all-purpose flour
1/2 cup bittersweet chocolate chips

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.

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