Chocolate-Dipped Coconut Macaroons Recipe

Chocolate-Dipped Coconut Macaroons Recipe

  • 1 (14 ounce) package BAKER'S ANGEL FLAKE Coconut
  • 2/3 cup sugar
  • 6 tablespoons flour
  • 1/4 teaspoon salt
  • 4 egg whites, lightly beaten
  • 1 teaspoon almond extract
  • 1 (8 ounce) package BAKER'S Semi-Sweet Chocolate
  1. Heat oven to 325 degrees F. Combine coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
  2. Bake 20 min. or until edges are golden brown. Transfer to wire racks. Cool.
  3. Melt chocolate. Dip cookies halfway into chocolate. Let stand until chocolate is firm.
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