Toasty Coconut Almond Macaroons

OOTBubby

Tue, Apr 03 2012, 12:53 pm

Whites of 3 large eggs, at room temperature
2 c. confectioners' sugar
1 7-oz. package sweetened flaked coconut, toasted
½ tsp. almond extract
1-2 oz. semisweet chocolate

Preheat oven to 325 degrees; grease two cookie sheets.

Note: To toast coconut: Spread in a jelly-roll pan in a 350 degree oven for 8 to 10 minutes; stir frequently until golden. Cool before using in recipe.

In large bowl with electric mixer at high speed, beat egg whites until soft peaks form. Beat in confectioner's sugar, 2 tablespoons at a time, until stiff, glossy peaks form; fold in coconut and almond extract. Drop mixture by tablespoonfuls onto prepared cookie sheets, spacing about 1 inch apart. Bake 15 minutes until set and lightly colored. Cool completely on wire rack.

To decorate: In small heavy saucepan over very low heat, melt chocolate, stirring constantly until smooth. Drizzle cooled macaroons with chocolate. Let stand 15 minutes until chocolate is set.