Thursday, January 28, 2010
Citrus - White Chocolate Macaroons
1 (14 ounce) package flake coconut
3 (1 ounce) squares Baker's Premium White Baking Chocolate, chopped
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
2 teaspoons grated lemon peel
1 teaspoon almond extract (I used vanilla)
1 (1 ounce) square Baker's Semi-Sweet Baking Chocolate, melted
1. Preheat oven to 325 degrees F.
2. Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon peel and almond extract; mix well.
3. Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets.
4. Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with the melted chocolate.
Makes about 18 cookies