Recipe
Author
Hy-Vee Test Kitchen
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Description
The best kind of coconut macaroons are the chocolate-dipped ones.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 14 oz. flaked coconut | ||
| 1 ⅓ c. sugar | ||
| ⅔ c. flour | ||
| ½ tsp. salt | ||
| 6 egg whites | ||
| 1 tsp. almond extract | ||
| Ghirardelli dark chocolate melting chips |
Directions
- Preheat oven to 325 degrees.
- Line two baking sheets with parchment paper.
- Combine coconut, sugar, flour and salt in a mixing bowl. Stir in egg whites and almond extract.
- Using a ¾ oz. scoop, drop mixture onto prepared baking sheet. Bake macaroons until edges are golden brown, 28 to 32 minutes. Transfer macaroons to a wire rack to cool.
- Melt chocolate chips in a microwave on low heat, stirring frequently. Dip bottoms of cooled macaroons in chocolate and let dry upside-down on cooling rack. Once chocolate hardens, turn over and drizzle with remaining melted chocolate.
Recipe Source:
Hy-Vee weekly ad from the week of December 21, 2016