I love coconut. The smell, the taste, the texture…everything. I love to rub coconut oil on my legs to make them all shiny. They’re still pasty and pale…but SHINY! I love the smell of VS Beauty Rush Coconut Craze lotion.
And I love to eat coconut desserts…obviously.
In the mornings, I usually have oatmeal for breakfast. Oatmeal mixed with almond milk, Chia seeds, banana slices, a skiff of peanut butter, a few almonds, and topped with coconut.
I recently saw a recipe on the bag of Baker’s Angel Flake Coconut. Chocolate Dipped Macaroons? Sign.me.up.
Chocolate Dipped Macaroons
Recipe from Baker’s Brand
Makes about 3 dozen macaroons
1 14 oz package flaked coconut
2/3 cup sugar
6 tbl flour
1/4 tsp salt
4 egg whites
1 tsp almond extract
1 package (8 squares) semi-sweet baking chocolate
Preheat oven to 325. Grease and flour your cookie sheets. Mix the coconut, sugar, flour, and salt together. Stir in egg whites and almond extract. Use a cookie scoop and drop macaroons on cookie sheets.
Bake 18-20 minutes. You want the edges to be golden brown. Remove macaroons from cookie sheets immediately. Place macaroons on wire racks to cool. If any of your edges seem too brown, just snap them off! No one will know.
Melt your baking chocolate following the directions on package. Dip each cooled macaroon halfway into the melted chocolate. Lightly place chocolate dipped macaroons onto waxed paper.
Let them stand at room temperature until chocolate is firm or you can place them in the refrigerator.