Chocolate Dipped Macaroons

 I love coconut and I had some left over after baking a coconut cake.  So of course I made these macaroons.  The recipe is adapted from the recipe on the back of the Baker's Shredded Coconut package.
The recipe is easy and quick to make and it's delicious.  I like mine dipped in chocolate (tastes like Mounds Bar).
Here is how it goes:



Chocolate Dipped  Macaroons

1 7oz package sweetened shredded coconut
1/3C sugar
3Tbsp flour
1/8tsp salt
2 egg whites
1/2tsp almond extract

Chocolate for dipping:
4-6 oz semi sweet chocolate melted

Combine the coconut,sugar, flour and salt in a large bowl.  Stir in the egg whites and almond extract and combine well.  Drop by tablespoonfuls onto a parchment (or Silpat) lined baking sheet.
 

 Bake for 20 minutes or until the edges of the macaroons are golden brown.  Remove from the cookie sheets to cool on wire racks.  Cool completely.

After the macaroons are completely cooled melt the semi sweet chocolate and dip the macaroons half way into the chocolate.  Let the extra chocolate drip off and lay the macaroons on a parchment or silpat lined  pan.  Cool at room temperature or refrigerate until the chocolate is set.

 Enjoy!!