Whoops! Sorry for the omission.
I wish I could say it's my own recipe, but it's a fairly standard one you can find most anywhere; particularly on the package of coconut.
Anyway, here's the one I use:
Ingredients14 oz. package of coconut (just over 5 cups)
2/3 cup sugar
4 egg whites
1/4 tsp. salt
6 tbsp. flour
vanilla or almond extract - about a teaspoon or to taste (I don't like too much almond extract, it overpowers the coconut)
about 8 oz. chocolate for melting - chips work well, semi-sweet or milk chocolate - your preference.
DirectionsPreheat oven to 325*
Prepare a greased & floured cookie sheet.
Mix the dry ingredients in a large bowl. Stir in the egg whites and extract. Mix until thoroughly combined; you should have a nice wet lump of coconut. Drop tablespoon sized balls of the coconut mixture onto the cookie sheet. (Mine are wee bit bigger than that, just shy of golfball size.) Bake for 20 minutes until the coconut just starts to brown on the edges. You can let it go a bit longer if you like a toasty, slightly crispy macaroon. Remove the cookies to a wire rack and cool completely before chocolizing them. Once cool, melt the chocolate. You can do it on the stove with the whole double boiler setup if you want, but I just nuke mine for a couple of minutes in my food irradiator. Once the cookies are chocolized, I place them on a foil lined cookie sheet and put it in the fridge to help the chocolate solidify.
Bbbuuuttt, gooey chocolate macaroons are quite hard to resist...
