Coco Macaroons In Choco Dip Recipe

  • 1 pkg (7oz or 2 +2/3 cups) Baker's Angel Flake Coconut
  • (alternatively, dessicated coconut from other brands)
  • 1/3 cup white sugar
  • 3 tbsp flour
  • 1/8 tsp salt
  • 1/2 tsp almond extract
  • 2 egg whites
  • 2 0z (4 squares) Semi sweet Baking Chocolate

  1. Mix coconut,flour, and salt in large bowl.
  2. Beat the egg whites,gradually adding the white sugar until it forms a foamy but firm whisk. Add the almond extract until well blended.
  3. Stir in the coconut mixture into the egg white mixture.
  4. Form balls (into tablespoonfuls) unto greased and floured cookie sheets.
  5. Bake at 3250F for 20 mins or until edges of cookies are slightly brown.
  6. Remove from cookie sheets into wire racks. Cool completely.
  7. Melt the chocolate (follow package instructions).
  8. Dip cookies halfway into chocolate, dripping off the excess.
  9. Let stand at room temperature or refrigerate for a few mins until chocolate is firm.

Source: Ems Kitchen

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