A chocolate-infused version of the classic coconut macaroon. This is moist, chocolaty, quick and incredibly easy.
Ingredients
2-2/3 cups (7 ounces) flaked coconut
2/3 cup granulated sugar
6 tablespoons all-purpose flour
1/4 teaspoon salt
4 large egg whites
1 teaspoon almond extract
1/3 cup melted semi-sweet chocolate chips or squares
Directions
- Preheat oven to 325 F. Mix coconut, sugar, flour and salt in bowl. Stir in egg whites and almond extract until well blended. Stir in melted chocolate and blend well. Drop by teaspoon onto greased and floured cookie sheets. Bake about 20 minutes. Immediately remove from cookie sheets and place on wire racks to cool.
Notes
- Submitted by Stephanie Keen who says: “If you desire you can drizzle melted milk chocolate, butterscotch or peanut butter chips on the top. I have also tried hot fudge and carmel toppings as drizzles as well.”