Coconut Macaroons

 

Ingredients:

4

 

Large Egg Whites

2

Cups + 2 tbl

Superfine Sugar

1

tsp

Vanilla

1-1/4

Cup

Coconut

Cup

Almonds, Ground

2

Tbl

Cake Flour

7

Oz

Semi-Sweet Or Dark Chocolate, Chopped (Optional)

Directions:

Preheat oven to 300. Line a large baking sheet with baking parchment.

Beat the egg whites until they are thick and form soft peaks. Slowly whisk in the sugar, a quarter at a time, and the vanilla. Fold in the coconut, almonds, and flour.

Spoon 1-/12 tablespoonfuls of mixture onto the prepared pan. Bake for 15 minutes, until golden. Remove from the oven, and leave for 5 minutes, then carefully lift with a metal spatula and transfer to a wire rack.

If using, melt the chocolate in a microwave, stirring with a spatula until smooth. Using a knife, spread some chocolate onto the bottom each macaroon. Place upside down on a waxed paper lined baking sheet and refrigerate until chocolate sets.

 

Yields

30-32 cookies

 

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