Perfect Coconut Macaroons

Ingredients

• Servings: 18
• 1 (14 ounce) package sweetened, flaked coconut
• 1/3 cup white sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 pinch salt
• 3 egg whites, room temperature
• 8 ounces semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• line a baking sheet with parchment paper.
• blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
• beat egg whites in a bowl until soft peaks form.
• fold coconut mixture into egg whites until just combined.
• wet your hands. roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
• bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. transfer to a wire rack to cool, 30 minutes.
• line baking sheet with new piece of parchment paper.
• melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• dip half of each cookie in the chocolate and place on the prepared baking sheet. place in refrigerator until chocolate is set, about 15 minutes.