Perfect Coconut Macaroons

Ingredients

  •  1 (14 ounce) package sweetened, flaked coconut
  • 1/3 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 pinch salt
  • 3 egg whites, room temperature
  • 8 ounces semisweet chocolate chips

Instructions

1_ Preheat oven to 350 degrees F (175 degrees C).

2_ Line a baking sheet with parchment paper.

3_ Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.

4_ Beat egg whites in a bowl until soft peaks form.

5_ Fold coconut mixture into egg whites until just combined.

6_ Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.


7_ Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.

8_ Line baking sheet with new piece of parchment paper.

9_ Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

10_ Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

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