Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 30
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (7-oz.) pkg. Baker's flaked coconut | ||
| 1 c. Hy-Vee granulated sugar | ||
| ½ c. Hy-Vee flour | ||
| ¼ tsp. Hy-Vee salt | ||
| 4 egg whites | ||
| ½ tsp. Hy-Vee almond extract | ||
| 1 (7-oz.) container Baker's dipping chocolate |
Things To Grab
- 2 large cookie sheets
- Parchment paper
- Medium bowl
- Wire cooling rack
- Wax paper
Directions
- In a medium bowl, combine coconut, sugar, flour and salt. Stir in egg whites and almond extract.
- Drop by tablespoons onto prepared cookie sheet. Bake for 20 minutes or until edges are golden brown. Cool completely on wire rack.
- Melt chocolate according to package directions. Dip cooled macaroons halfway into chocolate; place on waxed-paper-lined cookie sheet. Cool completely or refrigerate 10 to 15 minutes to set chocolate.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 16g
- Protein: 1g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2008.