Chocolate-Covered Coconut Macaroons
3 1/2 cups shredded sweetened coconut
1/4 cup flour
1 1/4 cups sugar
2 large eggs
1 egg white
4 oz semisweet or bittersweet chocolate
1/4 cup water
Preheat oven to 325 degrees. In a large bowl, combine coconut, flour, and 1 cup sugar with a wooden spoon. Add the eggs and egg white and continue mixing until well blended. Use your fingers to thoroughly blend coconut mixture. Line a baking sheet with parchment paper. Gently spoon 1 tablespoon of dough into a pyramid shape, placing on baking sheet, 2 inches apart. Bake for 25-30 minutes or until golden. Cool completely. In a saucepan, combine chocolate, water and remaining sugar. Bring to a boil, then simmer for 3 minutes or until chocolate begins to thicken. Let chocolate cool slightly. For each macaroon, hold the bottom and dip into the chocolate, covering 1/2-3/4 of it with chocolate. Place on wax paper to dry.
Makes about 20 macaroons.
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