Penny, it calls for > 2-2/3 cups firmly packed coconut flakes
what ever that is. LOL.
Merry Christmas to you too, and thanks for the nice comment about my
dedication to the list.
----- Original Message -----
From: "Penny Reeder" <[email protected]>
To: <[email protected]>
Cc: <"Undisclosed-Recipient:,"@mail.acb.org>
Sent: Friday, December 16, 2011 11:35 AM
Subject: Re: [CnD] Chocolate Dipped Coconut Macaroons
Hi Helen, Where's the coconut? Or are these almond macaroons?
Whenever I visit my sister in Washington State, we share a chocolate
dipped coconut macaroon at the Nordstrom's cafe! I would love to make
those cookies for her!
Have a happy holiday season and thanks for all these years of
dedicated service to the Cooking in the Dark List!
Penny
On 12/16/11, Helen Whitehead <[email protected]> wrote:
Chocolate Dipped Coconut Macaroons
Ingredients2-2/3 cups firmly packed coconut flakes
2/3 cup sugar
1/4 cup flour
4 egg whites, unbeaten
1 cup sliced almonds
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces chocolate chips
Preheat oven to 325 degrees. Combine coconut, sugar, and flour in large
bowl. Stir in egg whites, almonds, vanilla extract, and almond extract.
Form into
balls with tablespoons and place 2 inches apart on lightly greased cookie
sheets. Bake 20 to 25 minutes until golden. Remove from pans and cool
completely.
Melt chocolate in double boiler, stirring until smooth. Dip edge of each
cookie and place on wax paper to set.
Makes: 30 cookies
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