White Chocolate Coconut Macaroons

1. 1

   Heat oven to 325F.

2. 2

   Mix coconut, white chocolate, sugar, flour and salt in bowl.

3. 3

   Stir in egg whites and almond extract until well blended.

4. 4

   Drop by teaspoonfuls onto lightly greased and floured cookie sheets.

5. 5

   Bake 20 minutes or until edges of cookies are golden brown.

6. 6

   Immediately remove from cookie sheets.

7. 7

   Cool on wire racks.

8. 8

   Drizzle with melted chocolate.

9. 9

   *

10. 10

    Variation: White Chocolate Citrus Macaroons: Prepare White Chocolate Coconut Macaroons, stirring in 2 teaspoons grated lemon, lime or orange peel before baking.

11. 11

    *Easy Chocolate Drizzle: Place 1 square BAKER'S Semi-Sweet Chocolate in zipper-style plastic sandwich bag.

12. 12

    Close bag tightly.

13. 13

    Microwave on HIGH about 1 minute or until chocolate is melted.

14. 14

    Fold down top of bag tightly and snip a tiny piece off 1 corner (about 1/8 inch).

15. 15

    Holding top of bag tightly, drizzle chocolate through opening over cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.