The recipe is so easy I am not sure why I don't make them more often. Wait I do know why I don't make them more often, they are to dam good that's why. I had four of them and then I brought the rest to a dinner party. Saved myself and Chuck too. Chuck never eats many sweets and he had two so that is saying something. The cookie is soft and crisp and has a little bit of Almond extract in them and then they are dipped in Chocolate and Almonds to make them a little more special.
This is cooking in the jungle.
2 large eggs room temp.
1/2 cup white sugar
1/8 teaspoon salt
1 teaspoon almond extract
3 cups sweetened dried coconut , shredded
For the chocolate coating
4 oz. semi sweet chocolate chips, I used chocolate chunks
1/2 teaspoon butter or shortening
about 1/2 cup of crushed almonds
Preheat the oven to 350 degrees, line a cookie sheet with parchment paper
In a large bowl whisk the eggs together until beaten, whisk in the sugar, salt and almond extract. Last add the coconut, make sure all the coconut is thoroughly mixed.
Place small mounds about 1 Tablespoon of the batter on the parchment paper. Space them several inches apart. Bake for about 14 to 18 minutes or until golden on top. Make sure you keep an eye on them. Remove form oven and let cool on wire rack.
Dip them in the chocolate and then in the almonds.
Chocolate Coating, place the chopped or chips of chocolate in a microwaveable bowl with the butter and let melt. Do not burn the chocolate it should just take a few seconds just keep checking and stirring Maybe a minute or two is all you will need. Place the Macaroons in the fridge to harden. Enjoy This recipe is adapted form Joyofbaking.