Be the talk of your next cookie exchange with our Citrus-White Chocolate Macaroons. Lemon zest makes these white chocolate macaroons extra special.
What You Need
Original recipe yields 36 servings
1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut
3 oz. BAKER'S White Chocolate, finely chopped
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg white s
2 tsp. lemon zest
1 tsp. almond extract
1 oz. BAKER'S Semi-Sweet Chocolate, melted
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Let's Make It
Heat oven to 325°F.
Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon zest and almond extract; mix well.
Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets.
Bake 20 min. or until edges of macaroons are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with melted chocolate.
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
How to Drizzle the Melted Chocolate
Melt chocolate as directed on package; spoon into resealable plastic bag, Cut small piece off one bottom corner of bag. Use to drizzle chocolate over cookies. Refrigerate until firm. (Or, use small spoon to drizzle melted chocolate over macaroons.)
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
36 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.