Chocolate Covered Coconut Macaroons
Coconut and almond macaroons dipped in chocolate and covered in sprinkles.
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.
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