Orange-Chocolate Dipped Macaroons
1 (7 oz.) package flaked sweetened coconut
1/3 cup sugar
1/4 cup all purpose flour
4 large egg whites, at room temperature
1/4 cup sliced almonds, chopped
Grated zest of 1 orange
1 tsp. vanilla extract
1/2 tsp. almond extrat
4 oz. semisweet chocolate, chopped
1/2 tsp. vegetable shortening
1. Preheat oven to 325. Line baking sheet with parchment paper.
2. Combine coconut, sugar and flour in a large bowl. Stir in egg whites, almonds, orange zest
and both extracts until well blended. Drop dough by tablespponfuls onto baking sheet
1 inch apart, making a total of 20 cookies. Bake until lightly golden. About 25-30 minutes.
Slide parchment paper onto cooling rack and let cool until firm, about 20 minutes.
Peel macaroons off paper, transfer to cooling rack and let cool completely
3. Place chocolate and shortening in a small microwavable bowl. Microwave on
medium just until melted, about 1-2 minutes. Stirring every 30 seconds. Stir until
smooth, and then cool slightly.
4. Dip one half of each macaroon into chocolate, allowing excess to drip off.
Place on wax paper. Let stand until chocolate sets. About 3 minutes.
If you are on Weight Watchers these cookies are 2 points each.