Macaroons are very simple cookies made with egg whites, sugar, coconut, and a bit of flour. I like the ones with flour in them because I think the texture is better. Dip them into melted chocolate and drizzle a bit on top for an added touch of flavor. And pizzazz.

Ingredients

• 2 cups coconut
• 1/2 cup sugar
• 1/4 cup flour
• pinch salt
• 3 egg whites
• 1-1/2 teaspoons vanilla
• 1 cup milk chocolate chips
• 1/2 cup semisweet chocolate chips
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• Prep Time: 15 minutes

• Total Time: 15 minutes
• Yield: 3 dozen

Preparation

Preheat oven to 325°F. Line two cookie sheets with parchment paper and set aside.

In medium bowl, combine coconut, sugar, flour, and salt. In small bowl, beat egg whites with vanilla until very soft peaks form. Stir into coconut mixture along with vanilla until combined.

Drop by heaped teaspoons onto prepared cookie sheets. Bake for 15-20 minutes until golden. Cool for 1 minute, then remove to wire rack to cool completely.

When cooled, combine milk chocolate chips and 1/4 cup semisweet chocolate chips in shallow microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving for 30 second intervals, stirring, until melted. Stir in remaining 1/4 cup semisweet chocolate chips until smooth.

Dip the bottoms of the cooled macaroons into the chocolate and place on waxed paper. Drizzle chocolate over the tops. Let stand until set.