Ingredients Jump to Instructions ↓

  1. 2 cups 186g / 6.6oz Unsweetened coconut flakes

  2. 2 Egg whites

  3. 1/2 teaspoon 2 1/2ml Coconut extract

  4. 1 cup 198g / 7oz Confectioners' sugar

  5. 2 oz 56g Semisweet chocolate

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar. Form into balls and line up on nonstick or parchment lined cookie sheet.

  3. Bake for 15 minutes and browned on the outside. Let cool. Melt chocolate in double boiler. Drizzle over macaroons with slotted spoon.

  4. This recipe yields 2 dozen cookies.


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