Chocolate Dipped Coconut Macaroons

Susan from Food Blogga 

Makes 25-30 cookies

14 ounce bag of sweetened, shredded coconut
2/3 cup sugar
6 Tbsp flour
1/4 tsp salt
4 egg whites
1 tsp pure almond extract

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

In a large bowl, place coconut, sugar, flour, and salt. Mix by hand until well blended.

In a small bowl, combine egg whites and almond extract. Stir the egg-almond mixture into the coconut mixture until it becomes thick and sticky.

To form cookies, use a tablespoon (coated with cooking spray) to scoop up the cookie mixture and round it out with the palm of your hand. Slide the cookie off the spoon on to the parchment lined baking sheet.

Bake at 325 degrees F. for 20-25 minutes, until the tops become light golden brown. They should be crispy on the outside but soft on the inside. Remove from tray and let them cool on a rack for about 15 minutes.

Meanwhile, melt the chocolate by placing 10-12 ounces (about 2 cups) of chocolate of your choice in a double boiler. If you don't have a double-boiler, like me, then fill a small, deep pan with water and bring to a low boil. Place a glass Pyrex bowl over the simmering water, but not touching the water. Add the chips to the bowl. As soon as the chocolate begins to melt, remove the pan from the heat and stir the chocolate with a spoon until it becomes smooth and silky. Note: If the heat is too high or you leave the chocolate on the heat too long, it will become thick frosting (I speak from experience).

Dip one half of the cookie in the melted chocolate, letting excess drip back into the bowl. Place on a rack and allow to cool completely before serving.