I've always loved coconut, especially in desserts...coconut macaroons are chewy coconut cookies, which are said to have originated in Scotland. Dipping them in chocolate is purely optional, but as a lover of chocolate, there is no way I would leave that out. This recipe was surprisingly fast and simple to make; has to be the easiest cookie recipe I have ever tried...I'll definitely be making these more often!
Ingredients:
2 2/3 cups of shredded coconut
3/4 cup of white sugar
4 tablespoons of all-purpose flour
pinch of salt
4 egg whites
1 teaspoon almond essence
Preheat the oven to 325F. In a medium mixing bowl, mix together the coconut, sugar, flour, and salt. Add the egg whites and almond extract and mix until well combined. Grease a cookie sheet with a little bit of butter, and drop heaping tablespoonfuls of the coconut mixture onto the sheet. (This recipe makes about 1 dozen.) Don't worry about spacing them too much, they should not spread much in the oven. Bake for 20-25 minutes, or until the tops are lightly golden brown. Remove and place on a wire cooling rack to cool.
If you wish to dip them in chocolate, melt some semisweet chocolate chips in a small bowl in the microwave (you may use a double-boiler instead, if you wish). Remember to stop the microwave every 30 seconds to stir the chocolate until it is melted, being careful not to let it burn. Dip the bottom of each macaroon in the chocolate and place on a wax paper-lined plate. You may also drizzle some melted chocolate over the top if you'd like. Cool in the refrigerator for about 10-15 minutes, or until the chocolate has hardened. Enjoy!
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