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Coconut Macaroon Cookies

Coconut Macaroon Cookies
Christopher Mohs

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This is another quick and easy treat that exudes a bit of elegance. The delicate notion of coconut and a solid base of chocolate make this the perfect cookie to serve with some afternoon tea, or just a quick bite on the go.


1/3 cup Granulated Sugar
3 tbsp All-Purpose Flour
1/4 tsp Salt
7 oz Shredded Coconut
2 Extra Large Egg Whites
1/2 tsp Almond Extract
1/2 cup Chocolate Chips


Preheat oven to 325 degrees F.  In a bowl, mix together sugar, flour and salt with a wire whisk, then stir in the coconut to coat.  In a separate bowl, mix together egg whites and almond extract.  Pour the egg mixture into the coconut mixture and mix until all the dry ingredients are fully incorporated and moist.

Scoop out generous teaspoons of the dough onto a parchment-lined baking sheet and bake for 20 minutes.  Set aside to cool.

For the chocolate base, melt 1/2 cup chocolate chips in a microwave safe bowl by microwaving for 20-30 seconds at a time until the chocolate is just about fully melted.  Stirring between microwave increments.

Dip each cookie into the chocolate and set aside to fully set.