Mighty Macaroons!

Soft Coconut Macaroons

This recipe came via my Aunt Nancy and was a huge hit with my mom's coworkers. Apparently feelings were hurt once word got out that they were so good and not everyone got one...so I had to make more! They are great because the coconut and dark chocolate balance each other and make for something that isn't too sweet. They were even better the second day after I made them because they softened up a bit. Delicious and great for little thought-gifts.

Ingredients:

1/4 c. All Purpose Flour (or gluten-free almond flour or gluten-free all purpose baking mix)

2/3 c. Granulated Sugar

1/4 t. Salt

2-2/3 c. Sweetened Flaked Coconut

4 egg whites

1 tsp. almond extract

5 oz. Sliced Almonds

Directions:

Preheat oven to 325°F. Line baking sheets with parchment paper.

Combine flour, sugar, salt and coconut in a mixing bowl. Stir in egg whites and almond extract. Stir in almonds. Mix well.

Drop tablespoonfuls onto lined baking sheets.

Bake 20 minutes or until golden brown. Cool completely on baking sheets.

Makes 2 dozen

Source: Western Family shredded coconut package

Chocolate dipping:

4 oz semi sweet chocolate (1/3 bag)
2 tblsp butter

Melt 1/3 bag of chocolate chips with a couple table spoons of butter. Melt in the microwave or a heat-safe bowl over a sauce pan with a couple inches of water (stirring constantly). Dip cooled macaroons into the chocolate and then place back on parchment paper and cool in the fridge.