Bite into one of these sweet tasting gems, still warm from the oven, and you will enjoy the contrast of a crispy exterior to a soft and chewy, coconut flavored interior. Makes you wonder why you would ever consider buying instead of making the tasty morsels from scratch.
Coconut Macaroons Cookie Directions
(Yield: 3 to 4 dozen macaroons)
14 oz (about 4 1/2 cups) sweetened, flaked coconut
1 1/2 cups white sugar
6 TB flour
1 tsp salt
5 large egg whites
1 TB almond or vanilla extract
Dark chocolate chips, melted (optional, to drizzle on top)
Preheat the oven to 325° F.
Combine the coconut, sugar, flour, and salt, stir well, mix in the egg whites and vanilla.
Roll the batter into large heaping tablespoon-sized balls, then arrange on a lightly greased baking sheet.
Bake until the coconut tips start to brown(about 20-25 minutes).
Immediately remove from baking sheet with a greased thin metal spatula, and allow to cool on a wire rack.
If desired, drizzle melted dark chocolate over the top.