These Coconut Macaroons are probably one of my most requested recipe! They are supper Delish!
4 large egg whites
1 1/2 tsp vanilla
2/3 cup sugar
1/4 cup all-purpose flour
3 1/2 cups lightly packed sweetened flaked dried coconut
2 Tbs butter
4 ounces semisweet chocolate, chopped
1. In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar and flour until well blended. Stir in coconut.
2. Drop dough in 1-tablespoon portions, about 2 inches apart, onto nonstick tinfoil lined baking sheets.
3. Bake in a 325 oven until macaroons are golden, about 20 min; if baking more than one pan at a time, switch pan positions halfway through baking, With a wide spatula, transfer macaroons to racks to cool completely.
4. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 min. Hold a macaroon on one edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a waxed paper-lined baking sheet. Repeat to dip remainder. Chill, uncovered, until chocolate is firm, about 30 min.
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