Chocolate Dipped Coconut Macaroons

1. 1

   Mix coconut sugar flour and salt in large bowl.

2. 2

   Add egg whites an almond extract.

3. 3

   Mix well.

4. 4

   Drop by tablespoons onto greased and floured baking sheets.

5. 5

   Bake at 325F for 20 min or until edges of cookies are golden brown.

6. 6

   Immediately remove from baking sheets to wire racks.

7. 7

   Cool completely.

8. 8

   Dip cookies halfway into melted chocolate.

9. 9

   Let stand at room temperature or refrigerate on wax paper lined tray 30 minutes until chocolate is firm.

10. 10

    Store tightly covered at room temperature up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.