COCONUT MACAROONS - How to make COCONUT COOKIES Recipe

Deronda demonstrates how to make the official Baker's COCONUT MACAROONS!! An Italian delicate & airy sweet treat with a coating of chocolate that's sure to please any coconut lover!! Fast & Easy to make!! Excellent for entertaining or NOT!! Click on SHOW MORE below for recipe...

COCONUT MACAROONS

Preheat oven to 325 degrees F.

• 1/2 cup chocolate wafers or chips, optional
• 1/2 teaspoon almond extract
• 1/3 cup sugar
• 2 2/3 (7 ounces) cups sweetened shredded coconut
• 3 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 egg whites

1. Add coconut to medium mixing bowl. Set aside. In a small mixing bowl add sugar, flour & salt. Whisk until blended. Add flour mixture to coconut. Mix well using a fork.
2. In a small bowl add egg whites and extract. Whisk. Add to coconut mixture. Mix well, using fork, until ball forms.
3. Drop by tablespoonfuls onto a greased & floured cookie sheet or lined with parchment paper.
4. Bake for 20 minutes. Cook on cooling rack.
5. Melt chocolate according to package, over double-boiler or in microwave. Be sure not to overheat chocolate. Stir with fork.
6. Dip the bottom of each macaroon, 1/4-inch into chocolate. Let chocolate set at room temperature for 2 hour or refrigerate for 15 minute to allow chocolate to firm.

TIPS: Store in an airtight container up to 3 days or freeze (double wrapped) up to 3 months.