Mondays are rough and today was of no exception.
BAKER'S ANGEL FLAKE Coconut Macaroons
1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1) HEAT oven to 325°F.
2) COMBINE coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
3) BAKE 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.
4) MELT chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm.
Enjoy these with or without chocolate. I'm a huge fan of my chocolate being on the bitter side, so I used unsweetened chocolate (1 tbsp sugar per 1 oz chocolate baking square).
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