Double Chocolate Macaroons

Name: Double Chocolate Macaroons
Ingredients: 4 Land O Lakes Eggs (whites only); 2 tablespoons light corn syrup; 1 teaspoon almond extract; 3 cups sweetened flaked coconut; 1/3 cup all-purpose flour; 1/2 cup white baking chips; 2 (1-ounce) squares (1/3 cup) bittersweet baking chocolate, chopped; 1/2 teaspoon shortening

8 ingredients

19 steps

Ingredients

4 Land O Lakes Eggs (whites only)
2 tablespoons light corn syrup
1 teaspoon almond extract
3 cups sweetened flaked coconut
1/3 cup all-purpose flour
1/2 cup white baking chips
2 (1-ounce) squares (1/3 cup) bittersweet baking chocolate, chopped
1/2 teaspoon shortening

Directions

1

Line cookie sheets with parchment paper or aluminum foil.
2

Spray with no-stick cooking spray; set aside.
3

Combine egg whites, corn syrup and almond extract in bowl.
4

Stir with fork until well mixed.
5

Combine coconut and flour in another bowl; stir until coconut is no longer lumpy.
6

Stir in baking chips.
7

Pour egg mixture over coconut mixture.
8

Stir until well mixed.
9

Refrigerate 15 minutes.
10

Heat oven to 350F.
11

Drop dough by heaping tablespoonfuls, 1 inch apart, onto prepared cookie sheet.
12

Press firmly into mounds.
13

Bake 11-13 minutes or until golden brown.
14

Let cool 5 minutes; remove from pan.
15

Cool completely.
16

Melt bittersweet chocolate and shortening in 1-quart saucepan over low heat; stir until smooth.
17

Drizzle cooled cookies with melted chocolate.
18

Let stand until chocolate is set.
19

Store between sheets of waxed paper in container with tight-fitting lid.