Liz Gibson made these tasty morsels. Drop in to sample
one at the Isabel and Roy Jodrey
Memorial Library in Hantsport. The recipe is from Robin Hood Home Baking : from
cookies & cakes to pizza, pot pies & more. (page 53)
![](http://3.bp.blogspot.com/-niW_DsF7JIg/VmcZLn66LDI/AAAAAAAABwY/4QxFN0wYCsE/s320/Liz%2Bcookie.jpg)
Preheat oven to 350F (180C)
Cookie Sheet Lined with parchment paper
Makes about 30 cookies
3 cups flaked
coconut 750ml
½ cup granulated
sugar 125ml
6 tbsp. Robin
Hood All-Purpose Flour 90ml
4 egg
whites
1 tsp vanilla 5 ml
½ cup finely
chopped almonds 125m
2 squares
(each 1oz/28g)
semi-sweet
chocolate melted
1. Combine coconut, sugar and flour in a large
bowl. Add egg whites and vanilla. Mix well. Stir in almonds.
2.
Shape heaping tablespoons (20ml) of mixture into logs and place on prepared
cookie sheet.
![](http://3.bp.blogspot.com/-z2XK8sgnz_Q/VmcbA_SYS2I/AAAAAAAABwk/KY-YodFfdyA/s200/Chocolate%2BAlmond%2BMacaroons%2B003.jpg)
4. Dip
ends of cookies in melted chocolate. Place on waxed paper. Chill until
chocolate is set, about 5 minutes.
Variation:
Omit
chocolate or dip one end of each cookie in white chocolate and the other in
semi-sweet.
My
notes:
I chose this recipe because I love coconut ,
chocolate, and almonds! They are chewy
and quite tasty if I do say so myself!
Although the recipe didn’t say, I whipped the egg whites to a frothy
mixture before adding to the other ingredients. I think you could toast the coconut
beforehand if you wanted more of a crunchy texture. Recipe says these will freeze
well if not dipped.
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