Monday, June 8, 2009

Chocolate Dipped Macaroons



...Chocolate Dipped Macaroons...

4 egg whites
2 1/2 - 3 cups coconut
1 1/3 cup sugar
6 T flour
1/2 t salt
1 1/2 t vanilla

Cook over medium-high heat, stirring until it pulls away from the sides of pan.  Cool until almost cold, or overnight.  Form little balls and put parchment paper on cookie sheets.  Bake at 300 for 23 minutes.  Cool or put in Tupperware container.  Melt bittersweet chocolate (only use bittersweet) with a little Crisco (like 1/2 T) in microwave for 3 minutes at 50% power.  Dip Macaroons in chocolate and cool on wax paper.

Contributed by Kimberly Croft

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