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Coconut Macaroons

Makes: 30 servings Yield: 30 cookies

Prep 15 mins Bake 325°F 20 mins per batch

Ingredients

2 2/3 cups flaked coconut (7 ounces)
2/3 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg whites
1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract
4 ounces semisweet chocolate (optional)
1 teaspoon shortening (optional)

Directions

1. Preheat oven to 325 degrees F. Lightly grease and flour a large cookie sheet or line with parchment paper; set aside. In a medium mixing bowl combine coconut, sugar, flour, and salt. Stir in egg whites and vanilla extract.

2. Drop by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 20 to 25 minutes or until edges are golden brown. Transfer cookies to a wire rack and let cool.

3. If desired, in a small saucepan melt chocolate and shortening over low heat. Dip bottoms of cookies in melted chocolate mixture.

4. Makes about 30 cookies.

From the Test Kitchen

To drizzle chocolate over macaroons, place melted chocolate mixture in a resealable plastic bag. Snip a small hole in the corner of the bag. Pipe chocolate mixture across each cookie in a crisscross pattern.

Nutrition Facts (Coconut Macaroons)

Servings Per Recipe 30,
cal. (kcal) 73,
Fat, total (g) 4,
sat. fat (g) 4,
carb. (g) 10,
fiber (g) 1,
sugar (g) 8,
pro. (g) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Folate (�g) 4,
sodium (mg) 57,
Potassium (mg) 46,
Other Carb () 1,
Fat () 1,
Percent Daily Values are based on a 2,000 calorie diet

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