2 egg whites
1/2 cup sugar
3 Tbs. flour
1/8 tsp. salt
1/8 tsp. vanilla
1 1/3 cup coconut
dark or milk chocolate, melted

Whip egg whites until foamy. Continue whipping egg whites while gradually adding sugar. Beat until stiff. Fold in the remaining ingredients. Fill a pastry bag with the mix, pipe onto cookie sheet lined with parchment paper. Bake at 350 degrees F for 12-15 minutes. Melt chocolate, (for tips on melting chocolate) click here. Once macaroons are cool, dip bottom side (flat side) in the melted chocolate. Place upside down in a refrigerator until the chocolate solidifies.
Other serving suggestion:
1. You can use all different varieties of chocolate to dip your macaroons in.
2. Miniature macaroons make a great appearance. Just pipe 1/2 the amount to make the cookie.

Storage suggestions:
1. You can store these cookies for up to 3 days in the freezer.

Order disposable cake decorating/pastry bags from our BakingShop

Related recipes:

1. Honey Mocha Macaroons Recipe Ingredients: 1/2 cup honey 1/4 cup unsweetened cocoa powder 1 Tbsp. instant powdered coffee or espresso 3-1/2 cups shredded, sweetened coconut 3/4 cup matzo...
2. Chocolate Cake INGREDIENTS: 9 eggs, separated, room temperature 1 Tbsp. dark Rum 1/4 tsp. pure vanilla extract 1/4 tsp. cream of tartar 8 Tbsp. sugar 12-oz semisweet...
3. Citrus White Chocolate Macaroons INGREDIENTS: 1 (14 oz) pkg. coconut (5 1/3 cups) (Baker’s Angel Flake coconut or equivalent) 3 squares white baking chocolate (chopped) (Baker’s brand or equivalent)...
4. Chocolate Covered Cherry Cookies Ingredients: * 1 1/2 cups all-purpose flour * 1/2 cup unsweetened cocoa powder * 1/4 teaspoon salt * 1/4 teaspoon baking soda * 1/4 teaspoon...
5. Chocolate Covered Cherry Cookies INGREDIENTS: 1 1/2 cups flour 1/2 cup unsweetened cocoa 1/2 cup butter or margarine 1 cup sugar 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4...

More Cookie Recipes like Chocolate Covered Macaroons