CHOCOLATE DIPPED COCONUT MACAROONS
2 2/3 cups flake coconut, firmly packed
2/3 cups sugar
1/4 cup unbleached flour
4 egg whites, unbeaten
1 cup sliced almonds
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces semi-sweet chocolate, coarsely chopped
Preheat oven to 325 degrees F.
Combine coconut, sugar and flour. Stir in egg whites, almonds, and vanilla and almond extract. Form balls from rounded tablespoonfuls; place 2 inches apart on lightly greased cookie sheets.
Bake 20 to 25 minutes until golden. Remove from pans; set aside to cool.
Meanwhile, melt chocolate in a double boiler, stirring until nearly melted; remove pan from heat; continue stirring until totally melted.
Dip one edge of each cookie into melted chocolate; set on waxed paper while chocolate sets.
Makes about 30 cookies
Source: Christmas From the Heart of the Home by Susan Branch
2 2/3 cups flake coconut, firmly packed
2/3 cups sugar
1/4 cup unbleached flour
4 egg whites, unbeaten
1 cup sliced almonds
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces semi-sweet chocolate, coarsely chopped
Preheat oven to 325 degrees F.
Combine coconut, sugar and flour. Stir in egg whites, almonds, and vanilla and almond extract. Form balls from rounded tablespoonfuls; place 2 inches apart on lightly greased cookie sheets.
Bake 20 to 25 minutes until golden. Remove from pans; set aside to cool.
Meanwhile, melt chocolate in a double boiler, stirring until nearly melted; remove pan from heat; continue stirring until totally melted.
Dip one edge of each cookie into melted chocolate; set on waxed paper while chocolate sets.
Makes about 30 cookies
Source: Christmas From the Heart of the Home by Susan Branch
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