Bob's Red Mill Sweets to the Sweet

ChocolateMacaroons These fantastically easy-to-make cookies combine sweet coconut and rich chocolate into a light and crispy cookie that makes it hard to eat just one!

INGREDIENTS

2 Egg Whites ¼ tsp Salt ½ cup Sugar ¼ tsp Almond Extract 1 cup Bob’s Red Mill ® Shredded Coconut 6 oz Chocolate Chips, melted and cooled (about ¾ cup)

INSTRUCTIONS

• Preheat oven to 325°F; line a sheet tray with parchment paper.

• Beat egg whites and salt until almost stiff. Add sugar slowly, beating until egg whites stand in peaks.

• Add almond extract and fold in coconut. Add melted chocolate and stir until well mixed.

• Drop by the teaspoon-full onto the prepared sheet tray. Bake for about 15 minutes. Cool lightly and remove from paper with spatula. Makes 24 cookies. x

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET