Monday, August 30, 2010
Here is the perfect little cookie. It is delicate and sweet and oh.so.easy. They'll be gone in a snap!
Chocolate Almond Macaroons
Adapted slightly from Julie Hasson
3 cups shredded sweetened coconut
½ cup organic sugar
6 Tbsp. flour
4 egg whites
2 tsp. pure almond extract
½ cup semisweet chocolate chips
1. Combine coconut, sugar, and flour in stand mixer. Add egg whites and almond extract, beating until well mixed. Stir in chocolate chips.
2. Using a small ice cream scoop, place mounds of dough on to SILPAT. Bake for 15 to 18 minutes or until puffed and golden. Let cookies cool completely on SILPAT or on wire rack.
Melted chocolate chips may also be drizzled on top of macaroons if you want them fancy schmanzy!
Store in an airtight container to keep fresh!
Most people either LOVE coconut or they CAN NOT tolerate it...how about you? IS it a love or dislike???
What is your favorite cookie?
BTW...this is NOT my favorite...I am saving my favorite for a rainy day! :)