coconut macaroons

By momofsixplus1

Ingredients

• 3 cups shredded coconut
• 1 1/2 tablespoon cornstarch
• 3/4 cup sugar
• 3 egg whites
• 1/2 tsp vanilla extract
• 4 ounces bittersweet chocolate, broken up

Preparation

Step 1

heat oven to 350.

Mix coconut, cornstarch, sugar, egg whites and vanilla extract in heat-proof bowl.

Set bowl over a pot of boiling water. Heat, stirring until the mixture thickens, about 4 minutes. Remove from heat and set aside.

Spoon out macaroons, about a scant tablespoonful each and place on ungreased baking sheet.

bake at 350 for 10-15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.

Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving more if needed. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a waxed paper-lined baking sheet in refrigerator to set.