- 2 cups unsweetened coconut flakes
- 2 egg whites
- 1/2 teaspoon coconut extract
- 1 cup confectioners' sugar
- 2 ounces semisweet chocolate
Preheat oven to 350 degrees. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar. Form into balls and line up on nonstick or parchment lined cookie sheet. Bake for 15 minutes and browned on the outside. Let cool. Melt chocolate in double boiler. Drizzle over macaroons with slotted spoon.
Recipe courtesy Wayne Harley Brachman
Recipe courtesy of Bobby Flay