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Chocolate Covered Coconut Macaroons

Chocolate Covered Coconut Macaroons

Coconut and almond macaroons dipped in chocolate and covered in sprinkles.
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Prep Time 30 minutes
Cook Time 40 minutes
cooling time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 30 cookies

Ingredients
  

  • ⅔ cup granulated sugar (132g)
  • ⅓ cup all purpose flour (40g)
  • ¼ tsp. salt
  • 3 cups sweetened coconut flakes
  • 4 egg whites
  • 1¼ cups finely chopped almonds
  • 1 tsp. almond extract
  • 1 cup semisweet chocolate chips
  • 1 tsp. vegetable shortening
  • ½ cup colored sprinkles

Instructions
 

  • Preheat the oven to 325 degrees.
  • In a large bowl, sift together the sugar, flour, and salt. Then, stir in the coconut.
  • Add the egg whites and almond extract. Then, add the almonds.
  • Drop by a rounded tablespoon, one inch apart on two parchment lined baking sheets. Leave one inch between each cookie.
  • Bake one sheet at a time, for twenty minutes, or until the cookie edges are golden brown.
  • Let the cookies cool completely on wire racks. Meanwhile, in a small bowl place the chocolate chips and vegetable shortening. Microwave, stirring every ten seconds, until the chips are completely melted.
  • Place the cookies on wax paper lined baking sheets. Using a spoon, drizzle some chocolate on top of each macaroon. And, add some sprinkles to each one. Let the chocolate harden and then serve.
Keyword cookies, Dessert
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