Double Chocolate Macaroons
Double Chocolate Macaroons
A delicious cookie made more tempting with the addition of a bittersweet chocolate drizzle on these chewy coconut cookies.
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15 min
Prep Time
1 hr 10 min
Total Time
2 dozen (24)
cookies Ingredients
Cookie
4 large Land O Lakes® Eggs (whites only)
2 tablespoons light corn syrup
1 teaspoon almond extract
3 cups sweetened flaked coconut
13 cup all-purpose flour
12 cup white baking chips
Glaze
2 (square) 1-ounce (13 cup) bittersweet baking chocolate, chopped
12 teaspoon shortening
How to make
-
STEP 1
Line cookie sheets with parchment paper or aluminum foil. Spray with no-stick cooking spray; set aside.
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STEP 2
Combine egg whites, corn syrup and almond extract in bowl. Stir with fork until well mixed.
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STEP 3
Combine coconut and flour in another bowl; stir until coconut is no longer lumpy. Stir in baking chips. Pour egg mixture over coconut mixture. Stir until well mixed. Refrigerate 15 minutes.
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STEP 4
Heat oven to 350°F.
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STEP 5
Drop dough by heaping tablespoonfuls, 1 inch apart, onto prepared cookie sheet. Press firmly into mounds. Bake 11-13 minutes or until golden brown. Let cool 5 minutes; remove from pan. Cool completely.
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STEP 6
Melt bittersweet chocolate and shortening in 1-quart saucepan over low heat; stir until smooth. Drizzle cooled cookies with melted chocolate. Let stand until chocolate is set. Store between sheets of waxed paper in container with tight-fitting lid.
Tip #1
- If dough becomes too sticky, chill 15 minutes or until it is easy to handle.
Tip #2
- To measure coconut, place coconut in bowl. Separate lumps with hands. Place into measuring cups; do not pack.
Tip #3
- Unopened coconut in plastic bags can be stored up to 6 months at room temperature. Leftover coconut can be stored in container with tight-fitting lid in refrigerator or freezer.
100 Calories
6 Fat (g)
0 Cholesterol (mg)
45 Sodium (mg)
12 Carbohydrates (g)
1 Dietary Fiber
1 Protein (g)
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