Coconut Macaroons
A classic recipe that looks beautiful, especially in winter.
- 12 oz sweetened shredded coconut
- 3/4 cup white sugar
- 1/2 cup egg whites (measure carefully)
- melted chocolate for dipping
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Mix all ingredients together in a bowl until well moistened. Using a mini ice cream ball scoop, scoop out mixture onto prepared sheets, being careful not to crowd.
Bake in preheated oven for 12-15 minutes. Remove from sheets carefully and cool macaroons on wire racks.
Using double boiler, melt chocolate and dip bottoms of cookies, then place on waxed paper until chocolate sets. Makes about 2 dozen. Enjoy!