These are what I made for Dad's birthday. They are quite tasty, and always elicit ooohs and aaaahs upon delivery. Recipe from a "Baker's" baking chocolate box.
Black and White Macaroons
1 pkg. (14 oz) sweetened flaked coconut
2/3 cup sugar
6 T. flour
1/4 tsp salt
4 egg whites
1/2 tsp. almond extract
1 pkg. (8 squares) Baker's semi-sweet baking chocolate, melted
Mix coconut, sugar, flour, and salt in large bowl. Stir in egg whites and almond extract til well blended. Drop by tablespoonfuls onto greased and floured cookie sheet. Bake at 325 for 20 minutes or til edges are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely. Dip cookies halfway into melted chocolate. Refrigerate for 30 minutes. Makes about 24. Store in a tightly covered container for up to one week.
1 comment:
mark my words . . . there will be NO steph's stuffin'.
i have far too many failures.
but, then again, a "how not to cook stuff" blog might really take off.
instead, i'll just read yours, then clean the computer screen after i drool looking at things like black/white macaroons. oh, my . . .
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