Chocolate Dipped Coconut Macaroon

1. 1

   pulse shredded coconut in food processor for 15 seconds.

2. 2

   Place in a large bowl.

3. 3

   process egg whites sugar salt and almond extract for 15-20 seconds until light and foamy.

4. 4

   Mix with coconut.

5. 5

   Place in fridge for 30 minutes.

6. 6

   drop teaspoon size balls onto greased cookie sheet.

7. 7

   cook at 375 for 13-15 minutes rotating halfway through.

8. 8

   let cool on cookie sheet for 30 minutes

9. 9

   When completely cool, dip into melted chocolate halfway and place on parchment paper to set.

10. 10

    ( about 30 minutes) enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.