Coconut Macaroons

I make a batch of these every year for Easter dinner, mostly because I know my Mom likes them. They’re very easy to make, too, which doesn’t hurt.

Ingredients:

  • 5 1/2 c. shredded sweetened coconut
  • 4 egg whites
  • 1/2 tsp. salt
  • 1 tsp. almond extract
  • 6 tbl. all-purpose flour
  • 1/4 c. semisweet chocolate chips
  • 4 tbl. butter
  1. Preheat oven to 350°F.
  2. Combine coconut, egg whites, salt, flour, and almond extract and combine well. Drop in 1 heaping tablespoons onto a parchment-lined cookie sheet. Bake 15-20 minutes until set and lightly browned. Allow to cool to room temperature.
  3. Melt butter and chocolate chips together, and drizzle over the cookies. The glaze will set as it cools.

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