Dark Chocolate-Glazed Orange Macaroons

 

2 2/3

cups firmly packed flaked coconut

2/3

cup sugar

1/4

cup Gold Medal® all-purpose flour

4

egg whites

1/2

cup finely chopped pecans

1

tablespoon grated orange peel

2

teaspoons vanilla

1/2

teaspoon almond extract

3

oz dark baking chocolate, chopped

• 1 Heat oven to 325°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• 2 In large bowl, mix coconut, sugar and flour. Stir in egg whites, pecans, orange peel, vanilla and almond extract. On cookie sheet, drop dough by tablespoonfuls 2 inches apart.
• 3 Bake 18 to 22 minutes or until golden. Remove from cookie sheet to cooling rack; cool completely.
• 4 In small resealable freezer plastic bag, place chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand until set.