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Chocolate Dipped Coconut Macaroons

Updated on December 21, 2014

Sinfully Good Coconut Macaroons

After making my Green Pork Chili yesterday ( see my other hub on this topic), I decided I wanted a simple and sweet cookie for dessert. I smiled to myself, my "go to coconut macaroons" of course! When I make these they disappear in a FLASH. Lightly golden brown on the outside, melt in your mouth tender and moist on the inside. Quick and easy is my motto and made just in one bowl. So without further ado..........................


1 package 14oz Flaked coconut

2/3 cup of sugar scant

6 tbps flour

1/4tsp salt

4 egg whites

1 tsp almond extract

1 tub of dipping chocolate

Mix all the ingredients together in one bowl except the chocolate. Wet your hands and get a tablespoon of the dough and roll in a ball. Put on a lightly greased cookie sheet and press slightly flat with the back of a floured fork. Bake at 325 degrees for 20 minutes or until they start to turn golden brown. Immediately remove from the cookie sheet and put onto a wire rack to cool. Melt the chocolate and dip halfway into the chocolate, cool on wax paper.

Now I dare you to stay out of theses! I would tell you how to store these but they won't be around long enough to worry about that. No, really, if you have more control than I do, store them in something with a tight fitting lid to help them stay moist and soft.


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