Tonight we were at a Super Bowl party at my brother and sister-in-law's house. I made a go to favorite of ours, chocolate covered macaroons. All my kids love coconut and these are a great gluten free option if you chose to make them with a gluten free flour. The recipe is off of the Bakers coconut bag--nothing unique, but yummy for sure!
David's Favorite Coconut Macaroons
1 package coconut (14 oz.)
2/3 cup sugar
4 egg whites
1/4 tsp. salt
1 tsp. almond extract
6 Tbls. Flour (tapioca flour works great as gluten free option)
Preheat oven to 325 degrees. Grease baking sheet. Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended. Drop cookies into mounds and bake 20 minutes until edges are golden. Let cookies cool. Melt chocolate in over double boiler. Dip macaroons into chocolate and let cool. Serve on a cute platter!
On the way home from the party I exchanged text messages with my Dad from Thailand. Johnny was fascinated by it--so was I.
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