Ingredients
- 8 cups sweetened flaked coconut
- 2 cups sugar
- 1 cup egg whites (about 8 large egg whites)
- 2 teaspoons pure almond extract
- 2 cups coating chocolate
Preparation
Step 1
1. Position a rack in the middle of the oven and preheat the oven to 350. Line two cookie sheets with parchment.
2. In a large mixing bowl, toss the coconut and sugar until thoroughly combined. Add the egg whites and almond extract and mix by hand until the coconut is completely moistened.
3. Use a small ice cream scoop to form the macaroons, about 1 4rounded tablespoon each, and place on the preapred cookie sheets, leaving 1 inch between the macaroons to allow for spreading. Slightly flatten each macaroon with the palm of your hand.
4. Bake the macaroons, one sheet at a time for 12 to 15 minutes until lightly golden. Cool macaroons completely on wire racks.
5. Set a heatproof bowl over a saucepan filled with simmering water (do not let the bottom of the bowl touch the water), put the coating chocolate in the bowl, and melt it, stirring occasionally until smooth.
6. Dip the cooled macaroons into the coating chocolate, covering them halfway, and put the dipped macaroons back on the parchment lined cookie sheets. let the chocolate set. Store the macaroons in an airtight container for up to 1 week at room temperature.