Lightfocus: Recipes: Snacks and Treats
Makes: 2 dozen macaroons
1 1/3 cups blanched almonds (8 ounces)
3 large egg whites
1 cup sugar
3 ounces semi-sweet chocolate -- melted and cooled to room temperature
7 ounces sweetened shredded coconut
Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
Grind the almonds in a food processor, and set aside.
In a large bowl, beat the egg whites until stiff. Alternately fold in the sugar and ground almonds; then gently fold in the melted chocolate and the coconut.
Drop from a teaspoon onto the lined cookie sheets, leaving 1/2" between macaroons.
Bake 20 minutes.