Coconut Macaroons

This recipe for Coconut Macaroons is perfect for any coconut and chocolate lover! Wow! This recipe is loaded with coconut and can be partially covered or completely covered with either semi-sweet or milk chocolate.

Coconut Macaroons from Dewig Meats. This recipe for Coconut Macaroons is perfect for any coconut and chocolate lover! Wow! This recipe is loaded with coconut and chocolate and is oh so sweet.

Acknowledgements:

This recipe comes from Baker’s, a fine maker of Angel Flake Coconut.

Coconut Macaroons
 
Prep time
Cook time
Total time
 
For amazing meats and more fantastic products, visit Dewig Meats in Haubstadt, Indiana!
Author:
Recipe type: Dessert
Serves: 36 cookies
Ingredients
Bolded items available at Dewig Meats
  • 1 package (14 ounces) Baker's Angel Flake Sweetened Coconut (5 1/3 cups)
  • 6 Tablespoons flour
  • 4 egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon almond extract
  • 2/3 cup granulated sugar
  • 1 package (8 ounces) Baker's Semi-Sweet Baking Chocolate
Instructions
  1. Preheat oven to 325 F.
  2. Grease & flour cookie sheets or spray cookie sheet with anti-stick spray.
  3. Mix coconut, sugar, flour, and salt in large bowl.
  4. Stir in egg whites and almond extract until well blended.
  5. Drop by tablespoons onto cookie sheets.
  6. Bake for 17 minutes.
  7. Immediately remove form cookie sheets to wire racks.
  8. Cool completely.
  9. Melt baking chocolate as directed on package.
  10. Dip cookies halfway into chocolate, or dip the entire cookie into chocolate, your preference.
  11. Let excess chocolate drip off.
  12. Let cookies stand at room temperature or refrigerate on wax paper lined tray 30 minutes or until chocolate is firm.
Tips:
  1. This recipe calls for semi-sweet baking chocolate. Milk chocolate will work just fine as well.
  2. These cookies are also delicious without any chocolate topping. We prefer to make a variety of dipped, half-way dipped, plain and chocolate varieties as well.
 

Revised: DKiesel17

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