Coconut Macaroons

I made these for a Bridal Shower and they were a huge hit! Delicious and loved!
The beautiful bride Kelsey on the right!


3 cups sweetened & shredded coconut
3/4 sugar
5 egg whites, lightly beatened (foamy but not quite stiff)
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
8oz semi-sweet Bakers chocolate

---combine coconut, sugar, egg whites, vanilla and almond extract in medium bowl
---refrigerate 30 minutes until cold
---preheat oven to 300
---line a baking sheet with parchment paper, mold coconut mixture into 16 small rounded domes
---place on the baking sheet
---bake until golden brown 30 minutes, broil last minute to get the perfect golden color
---melt chocolate (after shutting off the oven but while it is still warm, we put the chocolate squares in a glass bowl and put them in the oven to melt)
---dip macaroon bottom in melted chocolate
---chill 1 hour in fridge

*sample and serve*



-parchement paper is not the same as wax paper, I learned this the hard way. They were just harder to pull off the wax paper after chilling :-)