Coconut is one of those things that people either love or hate. For me, I love coconut. Come the summer I can never pass up getting a Coconut Italian Ice and while I enjoy most flavors of Chobani Greek yogurt my favorite by far is the Almond Coco Loco Flip. So, it’s pretty surprising that I have never had a Coconut Macaroon. I’ve always wanted to make them, but, some other treat makes its way into my oven instead. I finally got around to making them and I must say I wish I had made them sooner!
These were by far one of the easiest cookies I have ever made… They didn’t require a hand or stand mixer and were easily prepared in one bowl. You can’t beat simplicity like that. I began my mixing together shredded sweetened coconut along with sugar, flour, and salt.
I then added in egg whites and almond extract and mixed the ingredients until they were well blended. Then using a cookie scoop I scooped up the coconut mixture…
And dropped them on a parchment lined cookie sheet and baked them in a 325 F preheated oven for about 20 minutes.
Once out of the oven I immediately transferred the macaroons to a wire rack to cool completely.
After they cooled it was time to dip them in melted chocolate. Conveniently I had half a bag of semi-sweet chocolate chips in my fridge. I melted the chocolate in the microwave and then dipped the bottom of each of the macaroons in the chocolate and then placed them on a wax paper lined cookie sheet and put them in the fridge so the chocolate could set.
And since I had some chocolate left-over I decided to enjoy a mid-afternoon snack of chocolate dipped pretzels… You can’t go wrong with sweet & salty!
Overall these macaroons were delish… With the combination of coconut, almond extract and chocolate they were reminiscent of an Almond Joy candy bar!
Makes 3 Dozen
Ingredients:
1 14oz. package sweetened coconut flakes (5 1/3 cups)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
Directions:
1. Preheat oven to 325 F. Line two cookies sheets with parchment paper.
2. Mix coconut, sugar, flour and salt in a large bowl. Stir in eggs whites and almond extract until well blended. Drop by rounded tablespoonful (I used a small cookie scoop which yielded 26 macaroons) onto prepared cookie sheets.
3. Bakes for 18-20 minutes, or until edges of cookies are golden brown. Remove from cookie sheets and transfer to a wire rack to cool completely.
Enjoy as is, or dip in melted chocolate for an extra sweet treat!
Bead Yarn & Spatula 
Reblogged this on Chef Ceaser.