Recently we decided to take a road trip out to Pacific Beach where beautiful Seabrook awaited for us. To our surprise we woke up to almost 6inches of snow one morning, which I hear, is rare for beaches. However the view was breathtaking and the skies did eventually cleared up, allowing us to enjoy Seabrook.
I had mentioned the recent craze I was having with my “All things Coconut” Blog to Jen and asked the delightful question of what would she like to be made. She suggested coconut ice cream. YUMMY! I agreed.
Well somehow coconut ice cream turned into coconut macaroons. We forgot to set the ice cream maker and had to come up with a back up plan. It just did not seem right to come to the beach and have no coconut. Well I had a packet of Bakers Angel Flake coconut with me and was determine to bake or cook something. Bingo! Coconut macaroons were calling to me. Maybe in my mind for some odd reason they look like seashells...
1pkg (14 oz) Bakers Angel Flake Coconut
2/3 cup Sugar
6 Tbsp all purpose flour
¼ tsp. salt
4 egg whites
2 tsp. Vanilla extract
1 pkg. of Semi sweet baking chocolate chips
Pre heat Oven to 325 Fahrenheit.
Mix all dry ingredients together in a large bowl. In a smaller bowl mix egg whites and vanilla extract. Then mix all together until well blended. Drop tablespoons of mixture onto a greased and floured cookie sheet.
Bake for 20 minutes or until edges of the cookies are brown. Remove immediately onto wire racks to cool completely.
In the mean time, melt semi sweet chocolate chips in a bowl. Directions are on the back of the package. Dip cooled macaroons halfway into chocolate, let the excess chocolate drip off, and then place on a lined wax paper cookie sheet or tray. Wait till chocolate is firm then GOBBLE them up. J
This is a great alternative to the normal chocolate chip cookies or brownies. Macaroons are simple, fun and defiantly a delicious way to surprise any guest.
Ps. Recipe should make around 3 dozen macaroons