Classic Coconut Macaroons Printable Recipe
Makes about 32 cookies
1 (14 oz.) package sweetened flaked coconut
3/4 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites, lightly whisked, just to combine
1 teaspoon vanilla
1/2 cup (3 oz.) semi-sweet or dark chocolate chips, melted
1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper. In a small bowl, stir together vanilla and egg whites. Set aside.
2. Combine coconut, sugar, flour and salt in a large bowl. Mix well, separating clumps of coconut as necessary. Stir in egg whites and vanilla, combining thoroughly. Drop batter by tablespoonfuls about 2 inches apart onto prepared cookie sheets.
3. Bake for about 17 minutes, or until cookies are set and light golden brown. Transfer cookies to wire cooling rack to cool completely.
4. Melt chocolate and drizzle over cooled cookies. Allow chocolate to set. Cookies keep for several days in an airtight container.