Double Chocolate Macaroons

1. 1

   Line cookie sheets with parchment paper or aluminum foil.

2. 2

   Spray with no-stick cooking spray; set aside.

3. 3

   Combine egg whites, corn syrup and almond extract in bowl.

4. 4

   Stir with fork until well mixed.

5. 5

   Combine coconut and flour in another bowl; stir until coconut is no longer lumpy.

6. 6

   Stir in baking chips.

7. 7

   Pour egg mixture over coconut mixture.

8. 8

   Stir until well mixed.

9. 9

   Refrigerate 15 minutes.

10. 10

    Heat oven to 350F.

11. 11

    Drop dough by heaping tablespoonfuls, 1 inch apart, onto prepared cookie sheet.

12. 12

    Press firmly into mounds.

13. 13

    Bake 11-13 minutes or until golden brown.

14. 14

    Let cool 5 minutes; remove from pan.

15. 15

    Cool completely.

16. 16

    Melt bittersweet chocolate and shortening in 1-quart saucepan over low heat; stir until smooth.

17. 17

    Drizzle cooled cookies with melted chocolate.

18. 18

    Let stand until chocolate is set.

19. 19

    Store between sheets of waxed paper in container with tight-fitting lid.

* Per serving · 4 servings · Values may vary.

No additional tips available.