Chocolate dipped coconut macaroons recipe
Chocolate Dipped Coconut Macaroons recipe
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- 2-2/3 cups firmly packed coconut flakes
- 2/3 cup sugar
- 1/4 cup flour
- 4 egg whites, unbeaten
- 1 cup sliced almonds
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 8 ounces chocolate chips
Ellis River House 2003 Bake-Off Winner. Recipe by Beth McNulty.
Preheat oven to 325 degrees. Combine coconut, sugar, and flour in large bowl. Stir in egg whites, almonds, vanilla extract, and almond extract. Form into balls with tablespoons and place 2 inches apart on lightly greased cookie sheets. Bake 20 to 25 minutes until golden. Remove from pans and cool completely.
Melt chocolate in double boiler, stirring until smooth. Dip edge of each cookie and place on wax paper to set.
Reference: Chocolate dipped coconut macaroons recipe
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