Chocolate-Dipped Coconut Macaroons
These macaroons are exceptionally delicious and very easy to make! If you've never made them before, this is the perfect recipe to try. Try leaving some macaroons without chocolate for more variety. You can store these tasty treats in a tightly covered container at room temperature up to 1 week.
| 1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups) |
| 2/3 cup sugar |
| 6 Tbsp. flour |
| 1/4 tsp. salt |
| 4 egg whites, lightly beaten |
| 1 tsp. almond extract |
| 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted |
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| PREHEAT oven to 325°F. Mix coconut, sugar, flour and salt in large bowl until well blended. Add egg whites and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets. |
| BAKE 20 min. or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. |
| DIP cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper-lined tray 30 min. or until chocolate is firm. |
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