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Ingredients
- 2-2/3 cups flaked coconut (7 ounces)
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg whites
- 1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract
- 4 ounces semisweet chocolate (optional)
- 1 teaspoon shortening (optional)
Details
Preparation
Step 1
1. Preheat oven to 325 degrees F. Lightly grease and flour a large cookie sheet or line with parchment paper; set aside. In a medium mixing bowl combine coconut, sugar, flour, and salt. Stir in egg whites and vanilla extract.
2. Drop by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 20 to 25 minutes or until edges are golden brown. Transfer cookies to a wire rack and let cool.
3. If desired, in a small saucepan melt chocolate and shortening over low heat. Dip bottoms of cookies in melted chocolate mixture.
4. Makes about 30 cookies
5. Tip: To drizzle chocolate over macaroons, place melted chocolate mixture in a resealable plastic bag. Snip a small hole in the corner of the bag. Pipe chocolate mixture across each cookie in a crisscross pattern.
Nutrition Facts
Calories 73, Total Fat (g) 4, Saturated Fat (g) 4, Sodium (mg) 57, Carbohydrate (g) 10, Total Sugar (g) 8, Fiber (g) 1, Protein (g) 1, Other Carbohydrates (d.e.) .5, Fat (d.e.) 1, Percent Daily Values are based on a 2,000 calorie diet
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