Nico’s Chocolate Covered Macaroons

Nico’s Chocolate Covered Macaroons

About 2 dozen

Ingredients
3 & 1/2 cups unsweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla

¼ teaspoon almond extract (optional)
1/4 teaspoon salt

Equipment
Baking sheet
Parchment paper
Mixing bowl
Whisk
Mixing spoon

Wet hands!

Instructions

1.       Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven

2.      Whisk the egg whites, sugar, vanilla, and salt. Mix egg whites, sugar, vanilla, salt in mixing bowl. Whisk until whites and sugar are completely combined and is frothy.

3.      Combine the coconut and egg white mixture. Pour coconut over egg white mixture. Stir until coconut is moist.

4.      Shape the macaroons. Line the baking sheet with parchment. Wet hands to shape  coconut mix into small balls of 1 & 1/2-inches.  Space out about an inch.

5.      Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes. (I use a convection oven.)

6.      Cool the macaroons.  Let them stand for 5 minutes.  Then place on wire rack to cool Macaroons can be kept in an airtight container for a week to 10 days.