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MIA: My internet has been horrible this past week, unable to access it for more than 10 minutes a session. Arrrg!!!

Coconut and dark chocolate have long been two ingredients I love together. So of course on Mother’s Day, I made a batch of tasty coconut macaroons (as well as some jumbo chocolate covered strawberries).

Dark Chocolate Dipped Coconut Macaroons

Dark Chocolate Dipped Coconut Macaroons

3-4 large egg whites, 1/2 c. sugar, 1 Tbs. almond extract, 1 pk. shredded coconut, dark chocolate

Preheat oven 300°F. Grease baking sheet and set aside. In food processor, briefly chop 1/2 of the coconut so it breaks into smaller pieces. Whip together egg whites, sugar and extract. Mix in coconut and stir. I sprinkled in some flour and rolled mixture out like dough, using a cookie cutter to shape. You can simply dollop on baking tray or use an icing bag to decoratively shape macaroons. Bake for about 15 minutes, tops should become golden brown. If they’re not browning and you’re afraid of over drying macaroons, remove from oven and use a baker’s torch to brown tops. Remove macaroons from tray and place on cooling rack. Dip into dark chocolate and cool to harden.

For Cinco de Mayo, I made these with lime zest and rum extract. Mmm… 

What was your Mother’s Day treat???