After falling in love with a local bakery’s coconut macaroni, I tried to create a duplicate version at home. This is what I made.
. 1 (14 ounce) package sweetened shredded coconut
. ⅓ cup white sugar
. 1 tablespoon all-purpose flour
. ½ teaspoon vanilla extract
. ½ teaspoon of almond extract
. 1 pinch of salt
. 3 egg whites, room temperature
. 8 ounces semisweet chocolate chips
Preheat the oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
Blend the coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
Beat egg whites in a bowl until soft peaks form.
Add the coconut mixture to the egg whites until combined.
Wet your hands. Roll a spoonful of the coconut mixture between the palms of your hands into a golf ball-sized cookie; Arrange on the prepared baking sheet.
Bake the cookies in the preheated oven until the coconut is lightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
Line a baking sheet with a new piece of parchment paper.
Melt the chocolate chips in the top of a double boiler over just boiling water, stirring constantly and scraping down the sides with a rubber spatula to prevent scorching.
Dip half of each cookie into the chocolate and place on the prepared baking sheet. Place in the refrigerator until the chocolate is set, about 15 minutes.