Big Coconut Macaroons

  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 12

Ingredients

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

Directions

Directions

  • 1 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.
  • 2 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.
  • 3 Bake 25 minutes or until golden brown around edges and on top. Cool 5 minutes; remove to cooling rack. Cool completely.
  • 4 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.

Notes










Tips

Expert Tips

Substitute vanilla for almond extract, if desired. And if you’re after a purist’s macaroon, forgo dipping cookies in chocolate.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
203
% Daily Value
Total Fat
8g
0%
Saturated Fat
7g
0%
Sodium
114mg
0%
Total Carbohydrate
33g
0%
Dietary Fiber
2g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.