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Measurements

Chocolate Covered Macaroons

14-16 servings

2 egg whites
1/2 cup sugar
3 Tbs. flour
1/8 tsp. salt
1/8 tsp. vanilla
1 1/3 cup coconut
dark or milk chocolate, melted

Whip egg whites until foamy. Continue whipping egg whites while gradually adding sugar. Beat until stiff. Fold in the remaining ingredients. Fill a pastry bag with the mix, pipe onto cookie sheet lined with parchment paper. Bake at 350 degrees F for 12-15 minutes. Melt chocolate, (for tips on melting chocolate) click here. Once macaroons are cool, dip bottom side (flat side) in the melted chocolate. Place upside down in a refrigerator until the chocolate solidifies.

Other serving suggestion:
1. You can use all different varieties of chocolate to dip your macaroons in.
2. Miniature macaroons make a great appearance. Just pipe 1/2 the amount to make the cookie.

Storage suggestions:
1. You can store these cookies for up to 3 days in the freezer.

Order disposable cake decorating/pastry bags from our BakingShop


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