Preheat oven to 325F. Toss coconut with sugar, flour and salt. Add egg whites and extract, mix well. Drop by tablespoonsfuls, 2 inches apart, onto greased and floured baking sheets.
Bake 20 min, or until edges are golden brown. Immediatley rem,ove from baking sheets to wire racks. Cool completely.
Dip cookes halfway into chocolate. Let stand at room temp 30 min. or until chocolate is firm.
Storage know-how: Store in tightly covered container at room temp up to 1 week.
Originally Submitted
11/27/2007
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