Coconut Almond Macaroons
A classic coconut cookie, golden and slightly crisp on the outside, moist and chewy on the inside.
2 dozen cookies
1 package (14 ounce) sweetened flaked coconut
1 package (2/3 cup) almonds, finely ground
2/3 cup granulated sugar
1/4 teaspoon salt
4 egg whites
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 package milk or dark chocolate candy coatings
1 package white chocolate candy coatings
Preheat oven to 350°F. Line cookie sheets with parchment paper.
In a large mixing bowl, mix coconut, almonds, sugar and salt. Add egg whites, and extracts to coconut mixture. Mix until well blended.
Drop mixture by tablespoons 1" apart onto prepared cookie sheets. Bake for 16 to 18 minutes or until golden brown. Remove from oven and cool on baking sheets for 5 minutes. Remove from cookie sheet and place on wire rack until cool.
Place milk or dark chocolate candy coatings in small microwave-safe bowl (plastic or glass). Microwave on medium (50% power) for 30 seconds at a time, stirring every 30 seconds, until melted (1 to 2 minutes). Dip all or part of cooled cookies into melted chocolate. Place cookies on parchment paper to set.
Place white chocolate candy coatings in small microwave-safe bowl (plastic or glass). Microwave on medium (50% power) for 30 seconds at a time, stirring every 30 seconds, until melted (1 to 2 minutes). Drizzle over cookies in a crisscross pattern. Let set
Spoon melted white chocolate into resealable plastic food storage bag. Snip off small corner of bag. Drizzle melted chocolate through hole onto cookies.
When chocolate is completely firm, store in covered container.
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