Wednesday, January 21, 2009

Chocolate-Dipped Coconut Macaroons

Recipe Rating:
Prep Time: 15 minTotal Time: 1 hr 35 minMakes: About 3 doz. cookies or 36 servings, 1 cookie each

1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted

PREHEAT oven to 325°F. Mix coconut, sugar, flour and salt in large bowl until well blended. Add egg whites and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

BAKE 20 min. or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

DIP cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper.

--Sigrid B.

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