Chocolate Coconut Macaroons
1 package (14 oz.) sweetened flaked coconut
1 package (about 2/3 cup) Finely ground almonds
2/3 cup granulated sugar
1/4 teaspoon salt
4 egg whites
Dark Cocoa Candy Melts® Candy melted (optional)
Pink Candy Melts® Candy melted (optional)
About 2 dozen cookies.
Preheat oven to 350°F. Line cookie sheet with parchment. In large bowl, mix coconut, almonds, sugar and salt. Add egg whites, almond and vanilla extracts; mix until well blended. Drop by tablespoons, 1 in. apart onto prepared cookie sheet. Bake 16-18 minutes or until golden brown. Cool on cookie sheet 5 minutes; transfer to cooling grid to cool completely.
If desired, dip all or part of cooled cookies into melted cocoa Candy Melts; place on parchment to set. Drizzle with pink Candy Melts; let set. When completely firm, store in covered container.
*Brand confectionery coating.
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