Coconut Macaroons

By ellenbalizabeth

Ingredients

• 14 oz. bag of flaked coconut
• 2/3 cup of sugar
• 6 tbsp flour
• 1/4 tbsp almond extract (Use Vanilla if you don’t have almond)
• 4 egg whites whipped to stiff peaks
• 1 - Cup semi sweet chocolate chips

Details

Adapted from backroadsliving.com

Preparation

Step 1

Mix coconut with flour and sugar.
In a separate bowl, whip your egg whites until they form nice peaks (I do this by hand, because I am too lazy to set up the mixer).
Fold your egg whites and almond extract into the coconut mixture.
Drop tablespoonfuls onto a greased parchment lined cookie sheet. (make sure you spray the parchment paper w/ PAM, so they don’t stick).
Bake for 20 minutes until golden brown at 325 degrees.
Remove immediately onto a cooling rack.
Melt the chocolate chips in a saucepan then drizzle the chocolate over the cooled macaroons with a fork. (Short cut: Use Hershey’s Chocolate Milk Mix)