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Chocolate-Dipped Coconut Macaroons

Chocolate-Dipped Coconut Macaroons recipe
photo by:kraft
time
prep:
15 min
total:
1 hr 5 min
servings
total:
3 doz. or 36 servings, 1 cookie each
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What You Need

1
pkg.  (14 oz.) BAKER'S ANGEL FLAKE Coconut
2/3
cup  sugar
6
Tbsp.  flour
1/4
tsp.  salt
4
 egg whites, lightly beaten
1
tsp.  almond extract
1
pkg.  (8 squares) BAKER'S Semi-Sweet Chocolate

Make It

HEAT oven to 325°F.

COMBINE coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

BAKE 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.

MELT chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm.

Kraft Kitchens Tips

Size-Wise
Desserts can be part of a balanced diet, but remember to watch portion sizes.
Substitute
Prepare using 1 tub (7 oz.) BAKER'S Dark Semi-Sweet Dipping Chocolate.
Storage Know-How
Store in tightly covered container at room temperature up to 1 week.
K:16217v1 :64373
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