Chocolate Coconut Macaroons

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5.0 Average of 10 ratings

Difficulty: Somewhat Easy
Average of 7 reviews

7 Reviews - Post a Review
1 Questions - Post a Question

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Golden and slightly crisp on the outside, moist and chewy on the inside, a classic coconut cookie with the essence of almonds.

Ingredients:

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
1/2 teaspoon No Color Almond Extract
Easy-Add No Color Almond Extract Add to shopping list No Color Almond Extract
1/2 teaspoon pure vanilla extract
Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
Dark Cocoa Candy Melts® Candy melted (optional)
Easy-Add Dark Cocoa Candy Melts® Candy Add to shopping list Dark Cocoa Candy Melts® Candy
Pink Candy Melts® Candy melted (optional)
Easy-Add Pink Candy Melts® Candy Add to shopping list Pink Candy Melts® Candy

Makes:

About 2 dozen cookies.

Tools:

Instructions
Reviews (7)
Questions (1)

Instructions:

Step 1

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.

Step 2

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.