Now is the time of year when I look at that half package of sweetened, shredded coconut in the refrigerator and think, "I really need to get rid of that."
Every Christmas, I make a seven layer bar recipe that calls for half a package of coconut. Every November, I throw out the bag of coconut that's been shoved toward the back of the refrigerator and get a new one.
This year, I decided, would be different. On Easter weekend, I pulled out the bag and followed the amazingly easy recipe for coconut macaroons - a favorite of mine, which makes it all the more crazy that I have not done this before. With melting chocolate also leftover from Christmas, I dipped a few in chocolate as well.
From Baker's Angel Flake
1 pkg. (14 oz.) of sweetened, shredded coconut
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
Preheat oven to 325 degrees. Mix together all of the ingredients. I found it easiest to just do this with my hands. Mold the batter into small balls - about 1 tablespoon per ball. Place on a greased and lightly floured cookie sheet. Bake for about 20 minutes. Cool on a wire rack.
I halved the recipe, but accidently put in the full 1 teaspoon of almond extract - it was delicious!
To dip in chocolate, just follow the instructions on a bag of melting chocolate.
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