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Big Coconut Macaroons
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Prep Time:
15 minutes
Total Time:
2 hours
Impress guests with tropical coconut macaroons infused with almond extract and dipped in rich chocolate.
Ingredients:
  • 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
Instructions:
  • Start by combining egg whites, sugar, and salt in the top of a double boiler. Cook over simmering water, stirring constantly, until the mixture is heated through and the sugar is dissolved, for approximately 6 minutes. Remove from heat and mix in almond extract. Add coconut and flour to the mixture, stir well. Cover and chill in the refrigerator for 1 hour or until firm.
  • Preheat oven to 325°F and line a large cookie sheet with parchment paper. Use a 2-tablespoon scoop to drop dough onto the cookie sheet, spacing them 2 inches apart.
  • Bake for 25 minutes or until beautifully golden around edges and on top. Allow to cool for 5 minutes, then transfer to a cooling rack and let cool completely.
  • Microwave chocolate chips in a small bowl on High for about 1 minute, stirring once, until smooth. Allow it to cool to room temperature. Dip the bottoms of macaroons in the melted chocolate, place on waxed paper, and let it set.

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