- 1 14 ounce package coconut (sweetened)
- 5 Tablespoons flour
- 2/3 cups sugar
- 1/2 cup chopped almonds
- 4 egg whites
Grease and flour a large cookie sheet.
Preheat oven to 325 degrees F.
Mix the coconut, flour, almonds, and sugar. Break the lumps out of the coconut. Mix in the egg whites. Stir until everything is mixed very well.
Drop tablespoon sized balls onto the cookie sheet. This is not super easy, the balls won't be neat, just don't worry too much with it. Space the macaroons about 1 inch apart. Bake for 20 minutes or until the edges and parts of the top are golden brown. Remove from cookie sheet to cooling rack. Store in an airtight container.
Melt 8 ounces of semi-sweet chocolate. Dip the upper part of the cooled macaroons in the chocolate. Place on waxed paper lined tray and let cool until chocolate is firm.