2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (8 oz.)
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Let's Make It
Heat oven to 325ºF.
Combine coconut, sugar and flour in large bowl. Stir in egg whites and vanilla until blended. Drop coconut mixture into 36 mounds, 2 inches apart, on parchment-covered baking sheet, using about 1 Tbsp. coconut mixture for each.
Bake 20 min. or until edges of macaroons are golden brown. Immediately remove from baking sheets to wire racks; cool completely.
Melt chocolate as directed on package. Dip bottom of each cookie into melted chocolate. Place on waxed paper-covered baking sheet. Drizzle with remaining melted chocolate, using tines of fork to guide. Let stand 30 min. or until chocolate is firm.
How to Store
Store in tightly covered container at room temperature for up to 1 week.
Use a silicone candy or cookie mold to create decoratively shaped macaroons.
Variation Drizzle Melted Chocolate
Melt chocolate as directed on package; spoon into resealable plastic bag. Cut a small piece off one bottom corner of bag. Use to drizzle chocolate over cookies.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
3 doz. or 36 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.