Ingredients
1 (14 ounce) package Baker's coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
1 (14 ounce) package Baker's coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
for the chocolate ganache
8 oz of semisweet chocolate chips
1/2 c. heavy cream
8 oz of semisweet chocolate chips
1/2 c. heavy cream
Directions
- Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside.
- Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.
- Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.
- Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
- For the ganache, cook the heavy cream and chocolate chips in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Dip the top of each macaroon in the ganache
- Let stand at room temperature or refrigerate on wax paper-covered tray 30 min. or until chocolate is firm.