Chocolate-Dipped Coconut Macaroons - Doce Bakers & Sweets Lahore Recipes Official website

what you need

1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut

2/3 cup  sugar

6 Tbsp. flour

1/4 tsp.  salt

4 egg whites, lightly beaten

1 tsp.  almond extract

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

make it

HEAT oven to 325°F.

COMBINE coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

BAKE 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.

MELT chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm.

kraft kitchens tips

SIZE-WISE

Desserts can be part of a balanced diet, but remember to watch portion sizes.

SUBSTITUTE

Prepare using 1 tub (7 oz.) BAKER'S Dark Semi-Sweet Dipping Chocolate.

STORAGE KNOW-HOW

Store in tightly covered container at room temperature up to 1 week.