Coconut Macaroons

These Coconut Macaroons are sheer perfection! Ooey Gooey and moist, loaded with tender coconut then dipped in chocolate and sprinkled with sliced almonds.

Course Appetizer

Cuisine American

Keyword Coconut Macaroons

Prep Time 10

Cook Time 25

Total Time 35

Servings Dozen

Calories 3905kcal

Author Kathleen

Ingredients

Cookies:

2 2/3 Cup Sweetened Flaked Coconut Firmly Packed
2/3 Cup Granulated Sugar
1/4 Cup All-Purpose Flour
4 Large Egg Whites
1 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract

Topping:

8 Ouncese Semi Sweet Chocolate Chips
1 Teaspoon White Crisco Optional
1 Cup Sliced Almonds

Instructions

Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment.
In a medium bowl, mix together coconut, sugar and flour. Add egg whites, vanilla and almond extract and mix until evenly combined.
Shape dough by rounded tablespoonfuls into a rectangle or ball. Place cookie on prepared baking sheet 2 inches apart. Bake in preheated oven 20-25 minutes or until set. When cookies are cool enough to handle, remove to a wire rack and cool completely.
Melt chocolate chips in microwave safe bowl according to package instructions. Dip completely cooled cookies in melted chocolate then sprinkle with sliced almonds. Gentlely press almonds to adhere. Place dipped cookies back on silicone lined or parchment baking sheets and allow chocolate to set.

Nutrition